Quick Turkey-Spinach Lasagna

Quick Turkey-Spinach Lasagna

1 1/4 c fat-free ricotta cheese
1 egg
1/4 tsp ground black pepper
1 Tbsp minced garlic
1 Tbsp dried oregano
1 can (28 oz) crushed tomatoes
6 oven-ready lasagna noodles (half of a 12 oz box)
3 c (3 oz) finely chopped or torn baby spinach leaves
1 1/2 c (8 oz) finely chopped skinless roast turkey
3/4 c shredded provolone cheese

Preheat oven to 375°F. Lightly coat a 12-by-8-inch baking dish with cooking spray. In a small bowl, beat ricotta, egg, and pepper with a fork until well blended.

Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles, overlapping slightly, over sauce. Spread on half of the ricotta mixture, half the spinach, half the turkey, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, turkey, tomatoes, and provolone.

Coat one side of a 14-inch-long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

Makes 6 servings. Per serving: 276 cal, 6.8 g fat (3.4 g sat), 26 g carbs, 619 mg sodium, 4 g fiber, 28 g protein