1 lb. extra-lean ground turkey
1 medium onion, diced
3 garlic cloves, minced
3 c. sliced mushrooms
1/2 medium-size zucchini, thinly sliced
1 c. fresh spinach, stems removed and torn into pieces
10 oz. jar sun-dried tomatoes
15 oz. jar prepared pasta sauce (Classico sun-dried tomato sauce)
12 oz. can tomato paste
1 c. water
oregano to taste
16 oz. fat-free cottage cheese
15 oz. pkg. whole wheat lasagna noodles
1 c. shredded low-fat Mozzarella cheese
nonstick cooking spray

Preheat oven to 450°F. Brown meat with onion, garlic and mushrooms in a large pan. Add zucchini, spinach and sun-dried tomatoes, along with some salt and pepper to taste. Simmer over medium heat, covered, for 5 to 10 minutes, then add pasta sauce, tomato paste, water and oregano. Reduce to low-medium heat and simmer about five minutes, stirring often. Sauce should be watery. Add cottage cheese and remove from heat.

In a 13 x 9-inch casserole dish sprayed with nonstick cooking spray, layer noodles, sauce and Mozzarella, repeating up to three times. Cover the top layer of sauce more heavily with cheese, then sprinkle a little oregano on top. Cover with foil and bake 30 to 40 minutes. Remove foil for the last 10 minutes, then cut and serve.

Makes 10 servings.