Turkey Lasagna

This recipe turned out to be a success and will provide many leftovers for lunch and dinner this week. It is very easy and a nice dish to prepare on the weekend when you have over an hour for dinner. This is a Jennie-O recipe and can easily be cut into smaller servings for less points. The serving on this is pretty large to serve 8.

• 6 uncooked lasagna noodles
  
• 1 - 20 oz. package of lean ground turkey


• 2 garlic cloves, minced


• 1 - 26 oz. jar of spaghetti sauce


• 1 - 15 oz. container of light ricotta cheese


• 1 egg white


• 1 - 10 oz. package of frozen chopped spinach, thawed and drained


• 1/8 teaspoon ground nutmeg


• 1 cup shredded mozzarella cheese
  

Heat oven to 350 degrees. Cook noddles according to package. Meanwhile, in a large skillet, cook turkey and garlic over medium heat until turkey is no longer pink. Add spaghetti sauce and simmer for 10 minutes. In another bowl, combine the ricotta cheese, egg white, spinach, pepper and nutmeg; mix well. Spread about 3/4 cup of the sauce in the bottom of a 13x9 baking dish. Layer half of the noodles over the sauce, top with another 1 cup of sauce and 1/2 of the ricotta cheese mixture. Repeat layers, ending with the sauce. Cover with foil and back for 50 minutes. Remove foil, sprinkle with mozzarella cheese and back uncovered for an additional 5 minutes. Let lasagna stand for 5 minutes before serving. Divide into 8 servings.

WW points: 6 (for 1/8 of the dish)