Recipe from Eating Well.
Yields 10 servings.
333 calories per serving.
8 oz lasagna noodles
1 lb lean Italian turkey sausage, casings removed
10 oz sliced mushrooms
1/4 c water
1 lb frozen spinach, thawed
28 oz crushed tomatoes
1/4 tsp salt
1 dash black pepper
2 c part-skim ricotta cheese
2 c part-skim mozzarella, shredded
Preheat oven to 350.
Coat a 9 x 13 baking dish with cooking spray.
Bring a large pot of water to a boil & cook noodles until not quite tender -- 2 minutes less than package directions.
Drain, return noodles to the pot, cover with cool water, & set aside.
Coat a large non-stick pan with cooking spray and heat over medium-high heat.
Add sausage & cook for 8 - 10 minutes, crumbling with a wooden spoon until browned.
Add mushrooms & water; cook for 8 - 10 minutes until mushrooms are tender & water has evaporated.
Squeeze spinach to remove excess water, stir into pan, & remove pan from heat.
Mix tomatoes, basil, salt, & pepper in a medium bowl.
To assemble lasagna:
Spread 1/2 c of tomatoes in the bottom of the prepared baking dish.
Arrange a layer of noodles on top; even dollop half of the ricotta on top.
Top with half of the sausage mixture, 1/3 of remaining tomatoes, & 1/3 of mozzarella.
Continue with another layer of noodles, remaining ricotta, remaining sausage, half of the tomatoes, & half the remaining mozzarella.
Top with the rest of the noodles, tomatoes & cheese.
Cover with foil & bake for an hour and 10 minutes.