1 package (no boil) lasagna noodles (get whole grain if you can find them)
1 lb of ground 7% fat or lower ground turkey
1 can of diced tomatoes
1 can of diced Italian-style tomatoes
1 16 oz container of low fat ricotta cheese
2 cups of low fat mozzarella cheese
1/3 cup of parmesan cheese (the fancier the better...none of that canned stuff)
1 small onion chopped or diced
2 cloves of garlic minced ( or you can use a tsp of garlic powder- the kind with no salt added)
6 cups of baby spinach washed and drained
1 cup of water
salt and pepper to your own liking (a dash or two cooking and seasoning)
2 tsp dried basil or 2 tablespoons fresh coarsely chopped if you have it.
Preheat oven to 375 degrees. Lightly spray the bottom and sides of a baking pan and set aside (size is up to you, I use 9 x 13). Brown ground turkey. Drain half the fat and reserve the rest to lightly sauté the onions and garlic. Don't burn garlic, just lightly soften. After onions are transparent and garlic is soft, add 1 tsp basil and tomatoes. Bring to a simmer for 15 mins. In a separate bowl combine half of the mozzarella and half of the parmesan cheese along with the whole package of ricotta. Once blended add the egg and the other tsp of basil. Blend nicely. Once the sauce has had time to simmer, take off of heat. Add a light coating of sauce to the bottom of the baking dish/pan. Add one layer of noodles to pan lightly top with cheese mixture, then spinach leaves, then sauce, then noodles, cheese, then spinach, sauce, noodles, cheese, spinach, sauce...as many times as you can until you run out of stuff!
Just make sure that you end up with noodles on top and lightly drizzle some sauce on the top and add the remaining mozzarella and parmesan cheese to the top. Carefully take the cup of water that you should have left and pour it into the pan from the side, so not to disturb the top of the lasagna. Double wrap your baking dish/pan in foil and bake for 50 mins. Remove foil and bake for 10 more uncovered to get cheese browned too, if you so desire.
In my 9 x 13 pan I was able to yield 20 small, but hearty pieces of this wonderful dish. It freezes beautifully. From what I can determine from the ingredients and such, 1 1 1/2 inch x 1 1/2 inch piece is about 190 calories, 8 grams of fat, 22 carbs and 30 mg of cholesterol. It sounds like a little piece, but it's not. It holds it's own and is oh so yummy and satisfying.
Give it a try. Hope you enjoy.