Lean Lasagna
['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']
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.
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