Turkey Spinach Lasagna (low fat)

Jennie O extra lean ground turkey breast (99%) 1 20 oz pkg
Hunts no sugar added spaghetti sauce, 1 lg can
hunts spaghetti sauce with mushrooms, 1 lg can
Mushrooms, fresh, 1 cup, slices
sweet raw onion, 1 cup chopped
Garlic, 2 tsp minced
*Miceli's Low-Fat Ricotta Cheese, 3.25 cups
fat free cottage cheese kroger, 3 cups
Mozzarella Cheese, part skim milk, 10 oz
Spinach, fresh, 2 cup
Parsley, dried, 2 tbsp
*Italian Seasoning, 4 tsp
basil 1 Tb
*Pasta, Lasagna Noodles, 16.5 oz uncooked

In a large fry pan, cook turkey with onion and garlic until done. Add sauces and mushrooms, basil and Italian Seasoning. In a large bowl, combine riccotta and cottage cheese and two cups cheese, mix well. Add parsley and stir.
In a large 13x9 pan or lasagna pan, sprayed with pan spray, spread a coat of sauce. Layer with spinach and then noodles. Spread a layer of cheese over the noodles, add spinach. Sprinkle a handful of cheese on this. Another layer of noodles, then sauce. Spinach and then another layer of noodles and cheese. End with the last of the sauce and sprinkle with remaining cheese, with more spinach in there. Preheat oven to 350. Cover the lasagna with a layer of foil, might need to put a cookie sheet under if it boils over. Place in center of oven for 60 to 70 minutes. Remove foil and cook until golden on top. There isn't as much cheese as most lasagna, so it won't be as thick on top. Remove and let sit for a good 10 minutes before cutting.
Makes 15 servings.

Number of Servings: 15

Recipe submitted by SparkPeople user SPAZWRITER.