Preparation / Directions:
1. Fry onion garlic and ground turkey in skillet until turkey is browned. Reserve 1 tsp. raw onion for later use. Use a large non-stick skillet or add a little water to saute. Drain all liquid off meat and onions when finished.
Pat with a paper towel. (If not using meat, sauté‚onions and garlic in water until soft, but NOT browned.) Add spaghetti sauce and spices to the meat mixture, and heat through on stove. (Sometimes I add 1/8 tsp. of red pepper flakes as well for a little zip. Add spices to your own taste.)
2. Meanwhile, cook lasagna noodles until soft (Read package.). When finished, drain and let cool a little. While noodles are cooking, wash spinach and remove stems.
3. In blender or food processor, add non-fat cottage cheese, parsley, onion and spinach. Process until creamy, and until well-combined.
4. Assemble the lasagna in a non-stick rectangular pan (or a pan sprayed lightly with cooking spray.) First add enough sauce to lightly coat the bottom of the pan. Then add a layer of noodles. Then more sauce, a layer of the cottage cheese spread, and then a sprinkle of non-fat mozzarella. Repeat until you have used all the noodles. Finish with a light coating of sauce and a sprinkle of the mozzarella.
5. Cover pan with aluminum foil. Bake at 350F for 25 minutes covered; then uncover and bake 20 more minutes. Let cool 10 minutes, cut and serve.
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