Total Time

　　1 hour

　　Homemade, at least the way Self does it, fills you up without filling you out, but it takes an hour to make. Freeze the leftovers for quick meals that are more healthful than most of the ones you find in the freezer section of the supermarket.

Ingredients

　　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.

Nutrition Per Serving

　　6 g fat (3.5 g saturated fat)

　　31 g carbohydrates

　　33 g protein

　　4 g fiber

　　#### Nutritional analysis provided by Self