Spinach Lasagna Serving Size - 6 Prepared By - Cindy & Bob Recipe Rating
			1 pound lean ground turkey 1/2 cup chopped onion 4 ounces sliced mushrooms 1/4 cup flour 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried leaf oregano, crumbled Salt and pepper 1 1/2 cups milk 1 can (8 ounces) tomato sauce 1/2 cup water 1 egg 1 package (10 ounces) chopped frozen spinach, thawed and well drained 1 cup ricotta cheese 8 ounces lasagna noodles, cooked and drained 4 ounces shredded mozzarella cheese 1/4 cup grated Parmesan cheese
			In a large skillet, sauté ground turkey, onion, and mushrooms until turkey is browned and onion is tender. Stir in flour, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1 1/2 cups milk, tomato sauce, and 1/2 cup water. Stirring constantly, bring mixture to a boil; remove from heat. Beat egg with 1/2 teaspoon salt; stir in well drained and squeezed spinach and ricotta cheese. Spoon about one-third of the meat mixture into a greased 13x9x2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with all of the spinach mixture, then another one-third of the meat mixture and all of the mozzarella cheese. Top with remaining lasagna noodles and remaining meat mixture. Sprinkle spinach lasagna evenly with Parmesan cheese. Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 15 minutes before serving.