8 oz. (about 9 pieces) rippled edge lasagne, uncooked
1 1/4 c. (10 oz.) frozen chopped spinach
2 c. diced cooked light turkey or chicken meat
2 c. (8 oz.) shredded American or Cheddar cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. imitation sour cream
3/4 c. (4 oz. can) sliced mushrooms, drained
1/3 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese

Cook lasagne according to package directions for 10 minutes; drain. Separate lasagne and lay out flat into 1 quart casserole. Repeat layers, ending with Parmesan cheese on top. Bake at 375 degrees for 30 minutes.