|Vegetable cooking spray||1|
|Ground raw turkey||1 Pound (Freshly Ground)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Dried whole thyme||1⁄4 Teaspoon|
|Dried whole oregano||1⁄4 Teaspoon|
|Part skim ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup, Divided)|
|Lasagna noodles||6 (Cooked Without Salt Or Fat)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Chopped fresh parsley||2 Tablespoon|
|Grated romano cheese||1 Tablespoon|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add turkey, sweet red pepper, onion, and garlic; cook until turkey is browned, stirring to crumble.
Drain turkey mixture, and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return turkey mixture to skillet.
Add tomato sauce and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Combine ricotta cheese and 1/2 cup mozzarella cheese in a small bowl; stir well.
Coat an 11- x 7- x 2-inch baking dish with cooking spray.
Spoon 1/2 cup turkey mixture into dish.
Layer one-third each of lasagna noodles, ricotta cheese mixture, spinach, and one-third of remaining turkey mixture; repeat layers twice.
Cover and bake at 350° for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese, parsley, and Romano cheese.
Bake, uncovered, an additional 10 minutes.
Let stand 10 minutes before serving.