Turkey, Spinach, and Mushroom Lasagna

Weight Watchers recently came out with a new cookbook called Best Darn Food Ever!. It's filled with healthified comfort foods, and once I looked through it, I knew it was one I would love. So far I have only made one recipe from it, the turkey, spinach, and mushroom lasagna. This lasagna was pretty easy to make {this was my first time making lasagna} and was full of flavor. Using ground turkey instead of beef does not make it dry at all, and you get quite a large serving. Give this twist on traditional lasagna a try!

Turkey, Spinach, and Mushroom Lasagna
from: Best Darn Food Ever! by Weight Watchers
Yield: 8 servings

What You Need
1 pound ground skinless turkey breast
2 tsp. olive oil
1 small onion, chopped
1 10-oz. package cremini mushrooms, sliced {We prefer regular white mushrooms, so that's what we used.}
2 large garlic cloves, minced {I ran out of cloves, so I just used garlic powder, which worked fine.}
1 10-oz. bag spinach, trimmed {or baby spinach}
1/2 tsp. salt
1/4 tsp. black pepper
4 cups no-salt-added marinara sauce
1 8-oz. box no-boil lasagna noodles {12 noodles}
1 15-oz. container fat-free ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese
8 fresh basil leaves, chopped if desired

What To Do
1. Preheat oven to 375 degrees F. Spray a 9x13-in. baking dish with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey and cook, stirring frequently, until no longer pink, about 5 minutes. Transfer to large bowl. Wipe skillet clean.

3. Add oil to skillet and reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms and garlic; cook, stirring, until mushrooms are softened, about 5 minutes.

Add spinach, salt, and pepper; cook, stirring, until spinach is wilted, about 3 minutes longer. Add mushroom mixture to turkey, stirring to combine.

4. To assemble, spread 1 cup of marinara sauce over bottom of prepared baking dish.

 Cover with 4 lasagna noodles, overlapping them, if needed. 

Cover with half of turkey mixture, dot with half of ricotta, and top with 1 cup of marinara sauce.

Add another layer of 4 noodles, cover with remaining turkey mixture, remaining ricotta, 1 cup of marinara sauce, and remaining 4 noodles. Spread remaining 1 cup of marinara sauce on and sprinkle with mozzarella.

5. Spray sheet of foil with nonstick spray; cover dish with foil, sprayed side down, and bake 30 minutes. Remove foil and bake until mozzarella is slightly browned and noodles are very tender, about 20 minutes longer. Let cool 15 minutes before cutting into 8 equal portions. Serve sprinkled with basil.

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