For the sauce:

• 1 teaspoon olive oil
• 1/2 pound 93%- 94% lean ground turkey
• 1/2 pound Italian seasoned ground turkey
• 1 white onion, finely diced
• 1 clove garlic, minced
• 1 (14.5 ounces) can whole tomatoes
• 24 ounces Traditional sauce (Prego Sauce)
• 1/4 cup diced fresh basil (optional)
• 2 teaspoons Italian seasoning
• salt, (to taste)
• 3 ounces Fresh baby Spinach
• Fresh ground black pepper (to taste)

For the lasagna noodles

• Oven Ready lasagna noodles or you can use regular noodles
• For the cottage cheese mixture:
• 1 (15 ounce) container small-curd cottage cheese
• 1 egg
• 1/2 teaspoon salt & pepper (to taste)

For the layers:

• 5 ounces Turkey pepperoni (optional)
• 8 ounces fresh mozzarella, cut into thin slices or 8 ounce bag of Mozzarella
• 8 ounces Colby Jack Cheese
• 1/2 cup grated parmesan cheese

To garnish:

• 1/4 cup grated parmesan
• Fresh basil

‍

1. Add oil to a large pot or Dutch oven and place over medium to medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey, Italian seasoned ground turkey, and onion and cook until turkey is no longer pink. Stir in whole tomatoes, tomato sauce. Using a wooden spoon, press down on the whole tomatoes to break them apart. Next add in Spinach & spices: basil, Italian seasonings, sugar, and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles (if you are not using the oven ready noodles).

2. If you are not using Oven ready lasagna noodles, bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water.

3. While the lasagna noodles are boiling, make the cottage cheese mixture: In a medium bowl, mix together the cottage cheese, egg, basil and salt and pepper.

4. Preheat oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

5. To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 3-5 of the cooked lasagna noodles on top. Top with Turkey pepperoni. Spread with half of the cottage cheese mixture, 2 tablespoons diced basil, and then top with 1/3 of the mozzarella and Colby jack cheese. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, cottage cheese, basil, 1/3 of the mozzarella slices/shreds, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella and Colby Jack cheese.

6. Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes (ensure that the rack is not too close to the broiler, or it will burn the cheese) or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil.

Cool for 15-20 minutes before serving.