Turkey Lasagna
9 Servings

1 pound ground turkey, skin removed before grinding
24 ounces tomato sauce
2 teaspoons basil
1/2 teaspoon oregano
Freshly ground black pepper
10 ounces spinach
2 cups nonfat cottage cheese
dash nutmeg
8 ounces lasagna noodles
8 ounces grated part skim mozzarella cheese
vegetable oil spray
1/2 cup chopped onions
8 ounces mushrooms, sliced
3 cloves garlic, minced

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. Sauté 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. Reduce heat. In a bowl, stir spinach, cottage cheese and nutmeg together well. Set aside. 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 tomato sauce and one-third of cheese. Repeat layers once. Finish with one layer noodles, one third sauce and remaining cheese. Cover will aluminum foil and bake 35 to 40 minutes.