Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.
Notes
Entire recipe makes 12 servingsServing size is 1/12 of lasagna pan
Nutrition
Nutrition Facts
TURKEY LASAGNA RECIPE WITH SPINACH AND MUSHROOMS
Amount per Serving
Calories
258
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
1.4
g
9
%
Cholesterol
36
mg
12
%
Sodium
505
mg
22
%
Potassium
470
mg
13
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
7.2
g
8
%
Protein
20.9
g
42
%
Calcium
100
mg
10
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.