Lean Turkey Lasagna

From: Epicurious

1/2 cup chopped onion
1 lb ground turkey
3 cups tomato sauce
3 t Italian seasoning
1/4 t freshly ground black pepper
1/4 t garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach
2 cups fat free ricotta
1/4 t nutmeg
1 package whole wheat lasagna noodles
2 cups (8oz) shredded part skim mozzarella

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.