Lean Lasagna

Here is the recipe Trisha requested...I can't remember if we made this while in Sun Valley but we make it all the time and it is yummy.

INGREDIENTS

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 lb ground turkey breast
• 3 cups tomato sauce
• 3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach (or chard)
• 2 cups fat-free ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
• 2 cups (8 oz) shredded part-skim mozzarella

DIRECTIONS

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9“ x 13” baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.