Ingredients

• 9 whole-wheat lasagna noodles
• 1 teaspoon olive oil
• 0.5 cups chopped onion
• 1 pound ground turkey breast
• 3 cups tomato sauce
• 0.5 cups sliced fresh mushrooms
• 3 tablespoons Italian seasoning
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons garlic powder
• 6 cups chopped fresh spinach
• 2 cups fat-free ricotta cheese
• 0.25 teaspoons ground nutmeg
• 2 cups shredded mozzarella cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
4. 4 Combine spinach, ricotta, and nutmeg in a large bowl.
5. 5 To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Nutrition per serving