Turkey Lasagna - cooking recipe

Ingredients

vegetable cooking spray
1 lb. fresh ground turkey
1 1/2 c. chopped onion
1 tsp. minced garlic
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 (14 oz.) cans no salt whole tomatoes (undrained), chopped
2 (6 oz.) cans no salt tomato paste
1 c. water
3 Tbsp. basil, chopped
1 Tbsp. chopped oregano
1 Tbsp. minced thyme
1/2 tsp. pepper
1/4 tsp. salt
1 (15 oz.) nonfat Ricotta cheese
1/2 c. frozen egg substitute, thawed
6 lasagna noodles, cooked (no salt)
2 c. shredded nonfat Mozzarella cheese
1/4 c. grated Parmesan cheese

Preparation

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add turkey, onion and garlic; cook until turkey is browned, stirring until it crumbles.
Drain turkey mixture.
Pat dry with paper towels.
Wipe skillet with paper towel.
Drain spinach and press dry between layers of paper towels.
Return turkey mixture to skillet.
Add spinach, tomato and next 7 ingredients.
Cook over medium heat for 15 minutes or until thick, stirring occasionally.
Remove from heat and set aside.
Combine Ricotta cheese and egg substitute in a small bowl; stir well.