1 pkg. (16 oz) lasagna noodles
1 lb. Louis Rich ground turkey
1 lb. part skim Ricotta cheese (we use Precious brand)
1 lb. dry curd cottage cheese (Safeway is the only source we know of)
1 (16 oz.) can Del Monte Italian style stewed tomatoes or 1 (16 oz.) can Progresso Italian tomatoes with basil (drained if using Progresso)
1 1/2 oz. jar of sliced mushrooms (or use fresh as many as you like since these are practically free in terms of calories)
1 1/2 lbs. fresh spinach with stems removed (frozen may be substituted)
4 oz. part skim Mozzarella cheese, shredded (or substitute Kraft Lite to reduce calories)
1 jar of Prego or Ragu
1 fresh white onion, about 10 oz.
1 whole egg or 2 egg whites
3 tsp. olive oil
2 to 4 cloves fresh garlic minced or crushed
Salt, pepper, and Italian spices to taste

Reserve several tablespoons of the Prego or Ragu. Remove stems from spinach, wash and dry. Chop onion and saute with turkey, 1 clove of garlic, and 1 teaspoon of the olive oil in a large non stick skillet or dutch oven until the turkey is thoroughly cooked and the onion is translucent.

Add the Prego or Ragu, the tomatoes, the spices, and mushrooms and cook over medium to medium high heat until most of the liquid has evaporated and the sauce is quite thick.

While the sauce is reducing, saute the spinach in the remaining olive oil along with the remaining garlic. This must be done in a non stick pan. Put the lasagna noodles on to cook.

When the spinach is done, remove from the heat and allow to cool slightly. When cool, add the entire package of dry curd cottage cheese, 1/2 the Ricotta, and the egg or egg whites. Mix until well blended.

When the noodles are cooked and the sauce reduced, spray a large (we use 10 x 14 inch) nonstick baking pan with Pam. Spread 1/2 the reserved Prego or Ragu evenly in the bottom of the pan. Add a layer of noodles, the cheese/spinach/egg mixture and another layer of noodles. Mix the remaining Ricotta with the remaining reserved Prego or Ragu to give a smooth spreading mixture and spread this over the layer of noodles. Cover this with the remaining sauce and sprinkle the shredded Mozzarella over the top. Cover the pan with aluminum foil and bake in a preheated 350 degree oven for 30 to 40 minutes.

NOTE: By substituting more tomatoes and mushrooms for part of the meat, Kraft Lite Mozzarella for regular Mozzarella, egg whites for the whole egg, and dry curd cottage cheese for the Ricotta the calorie value can be reduced further.