Spinach and Turkey Lasagna

I made a double batch of this for some friends needing a pick-me-up, so I never actually tried the entire ensemble, but I'm definitely going to ~ it looked and smelled awesome!

Yields: 8 servings
Ingredients:
12 whole-wheat lasagna noodles
1 teaspoon olive oil
1/2 cup chopped onion
1 pound ground turkey breast
3 1/2 cups tomato sauce, divided
1/2 cup sliced fresh mushrooms
3 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 container frozen chopped spinach
2 cups fat-free ricotta cheese
2 cups shredded mozzarella cheese

Directions:
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Add mushrooms and cook another few minutes until mushrooms start to soften. Stir in three cups of tomato sauce, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
4. Combine spinach and ricotta in a large bowl.
5. To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/2 cup of mozzarella. Repeat layers, ending with just noodles, remaining half cup of tomato sauce, and remaining mozzarella.
6. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

* Kick this up with 1 tablespoon of crushed red pepper.

Nutritional Information: (estimate)
Calories: 326
Total Fat: 6.3g
Cholesterol: 69mg
Sodium: 768mg
Total Carbs: 34.2g
Dietary Fiber: 5g
Protein: 33g