1/2 cup chopped onion
8 oz. fresh mushrooms, sliced
3 cloves garlic, minced
1 lb. ground turkey

3 cups tomato sauce
2 tsp. basil
1/2 tsp. oregano
salt and pepper to taste

1 - 10oz. pkg frozen spinach, thawed and drained
2 cups lowfat cottage cheese
dash nutmeg (opt)

1 - 8oz. pkg lasagna noodles
8 oz. part-skim mozzarella cheese, grated

Saute ground turkey with onion, mushrooms and garlic until turkey is no longer pink, and onions are transparent.  Add tomato sauce, basil, oregano and pepper and heat well. 

Stir spinach together with cottage cheeze and nutmeg in a bowl.

Boil noodles according to directions, in a large pot of water, until al-dente.

Preheat oven to 375*F and lightly grease or spray a 9x13 baking dish with vegetable oil.

Assemble lasagna: lay one-third noodles on bottom, top with one-half spinach mix, one-third meat sauce, one-third cheese.  Repeat layers: noodles, spinach, sauce, cheese.  Finish with a layer of noodles and tomato sauce. 

Cover with aluminum foil and bake 35-40 minutes.