Turkey Lasagna

Turkey Lasagna
Vegetable oil spray
1/2 cup chopped onion
8 ounces fresh mushrooms, sliced
3 cloves garlic, minced
1 pound freshly ground turkey, skin removed before grinding
3 cups no-salt-added tomato sauce
2 teaspoons basil
1/2 teaspoon oregano
Freshly ground black pepper to taste
1 package (10 ounces) frozen, no-salt-added, chopped spinach, defrosted and squeezed dry
2 cups (1 pound) low-fat cottage cheese
Dash nutmeg
1 package (8 ounces) lasagna noodles
8 ounces part-skim mozzarella cheese, grated
Preheat oven to 375 degrees. Lightly spray a 9-by-13-inch baking dish with vegetable oil spray.
In a medium nonstick skillet over medium-high heat, combine onion, mushrooms, garlic and ground turkey. Saute until turkey is no longer pink.
Cover pan until mushrooms have released juices. Uncover and evaporate juices over high heat. Add tomato sauce, basil, oregano and pepper. Reduce heat.
In a medium bowl, combine spinach, cottage cheese and nutmeg. Stir to mix well. Set aside.
Cook noodles according to package directions, omitting salt.
Lay one-third of noodles on bottom of dish; add one-half spinach mixture, one-third tomato sauce and one-third cheese. Repeat layers once. Finish with 1 layer noodles, one-third sauce and remaining cheese. Cover with aluminum foil and bake 35-40 minutes.
Serves nine.
Nutrition values per serving: 326 calories, 8 g fat (4 g saturated), 32 g carbohydrates, 31 g protein, 49 mg cholesterol, 411 mg sodium.
"American Heart Association Cookbook" (1998 Times Books)