Special Low Fat Lasagna

Course : Pasta
Serves: 12
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1 spray pam
3 cups mushrooms sliced
1/2 cup onion chopped
1/2 cup peppers chopped
6 cloves garlic
2 cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
2 whole bay leaves
1 package frozen spinach
2 cups ricotta cheese part skim milk
1 large egg beaten
12 ounces lasagna noodles
11 ounces mozzarella cheese part skim milk, shredded
13 ounces ground turkey

Preparation / Directions:

In skillet, melt 1/2 marg. until bubbly and hot. Add mushrooms and saute 2-3 minutes. Set aside. Cook lasagna noodles or if using the quick cook noodles, wait. Melt other margarine over medium heat; add onions, garlic and peppers. Saute until soft. Add beef, tomato Sauce, oregano, basil, pepper and bay leaf. Mix well. Simmer 25-30 minutes at reduced heat. Meanwhile, combine spinach, rocotta, egg, dash of salt and pepper. Preheat oven to 350. Layer as follows in a large pan. 1 cup tomato/meat mix noodles spinach mix mushrooms 1 cup tomato mix spinach mix noodles remaining tomato mix mozzarella Bake 40-50 minutes. Let stand 15 minutes before serving. Cut into 8 squares.

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