Spinach Lasagna with Ground Turkey

3 T Olive Oil
1 sm Yellow Onion, diced
2 cloves Garlic, crushed
1 28 oz can diced Tomatoes, undrained
1 28 oz can Crushed Tomatoes
1 T Tomato Paste
1 t Sugar
1 T Salt
1 T dried Oregano
2 T Chopped fresh Basil
1/2 t coarsely ground Black Pepper
2 1/2 c part-skim Ricotta Cheese
2 10 oz. pkg. Frozen Spinach, thawed & squeezed dry
1 lg. Egg
9 No-Cook Lasagna Noodles
16 oz. part-skim Mozzaerella Cheese, shredded
2/3 c grated Parmesan cheese
19.2 oz pkg. Honeysuckle White 97% Fat Free Ground Turkey

Cook ground turkey over medium heat, seasoning to taste. Set aside. To make sauce, heat olive oil in a large saucepan. Add onion & garlic; cook until soft but not brown. Add tomatoes, tomato paste, sugar, salt, oregano, basil & black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly. Preheat oven to 375 degrees. Combine ricotta cheese, spinach & egg in a medium bowl; mix well. To assemble lasagna, coat the bottom of a 13x19 pan with 1/3 of the sauce. Cover sauce with 3 noodles. Do not overlap noodles (break to fit if necessary). Top with half the ricotta mixture, half the cooked turkey and half the mozzarella. Repeat layer once using half of the remaining sauce. Top with remaining 3 noodles, the rest of the sauce and parmesan cheese. Bake at 375 degrees for 40 minutes. Let stand 15 minutes before cutting.
***May be prepared the day before, covered tightly and refrigerated. Let stand at room temperature 30 minutes before baking,


Number of Servings: 12

Recipe submitted by SparkPeople user DOTTMOM.