|Vegetable oil spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||8 Ounce, sliced|
|Garlic||3 Clove (15 gm), minced|
|Ground turkey||1 Pound, grounded freshly, skin removed before grinding|
|No salt added tomato sauce||3 Cup (48 tbs)|
|Black pepper||To Taste|
|Frozen no salt added chopped spinach||10 Ounce, defrosted and squeezed dry (1 Package)|
|Low fat cottage cheese||1 Pound (2 Cups)|
|Lasagna noodles||8 Ounce (1 Package)|
|Part-skim mozzarella cheese||8 Ounce, grated|
Preheat oven to 375° F.
Lightly spray a 9-x-13-inch baking dish with vegetable oil.
In a nonstick skillet over medium-high heat, combine onion, mushrooms, garlic and ground turkey.
Saute until turkey is no longer pink.
Cover pan and continue to cook until mushrooms have released juices, then uncover and evaporate juices over high heat.
Add tomato sauce, basil, oregano and pepper.
In a bowl, stir spinach, cottage cheese and nutmeg together well.
Cook noodles according to package directions, omitting salt.
Lay one-third of noodles on bottom of dish; add one-half of spinach mixture, one-third of tomato sauce and one-third of cheese.
Repeat layers once.
Finish with one layer noodles, one-third sauce and remaining cheese.
Cover with aluminum foil and bake 35 to 40 minutes.