LEAN TURKEY AND SPINACH LASAGNA

Lean Turkey and Spinach Lasagna image

Provided by @MakeItYours

Number Of Ingredients 13

9 whole wheat lasagna noodles
Â½ cup onion, chopped
1 lb lean ground turkey
1 Tbsp minced garlic
23 oz jar reduced-sugar pasta sauce
Â½ cup white mushrooms, thinly sliced
3 Tbsp Italian seasoning
Â¼ tsp black pepper
6 cups fresh spinach, chopped
2 cups part-skim ricotta cheese
2 cups low moisture, part-skim, mozzarella cheese,
shredded
2 Tbsp fresh parsley, chopped

Steps:

Preheat oven to 375 degrees. Lightly coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
Cook lasagna noodles according to box directions until al dentÃ©. Drain noodles and rinse with cold water.
Lightly coat a large, deep skillet with nonstick cooking spray and saute onions until transparent.
Add turkey and garlic and cook until turkey is browned, about 5 minutes.
Add pasta sauce, mushrooms, Italian seasoning and pepper, simmer for 2 minutes. Remove from heat.
In a bowl, combine chopped spinach and ricotta.
In your baking dish, arrange â of noodles (3) in bottom of dish. Spread â of ricotta mixture, â turkey mixture and â of the mozzarella. Repeat 2x, ending with mozzarella.
Bake for 25 minutes or until cheese becomes bubbly. Sprinkle parsley on top. Cool for 5 minutes before cutting.