2 tsp. World Classics Trading Co. olive oil

1 small white onion, chopped

3 garlic cloves, minced 

1 lb. thinly sliced turkey cutlets 

1 26-oz. jar Big Y pasta sauce,  reserve 1⁄4 cup

1 141⁄2-oz. can Big Y Italian-style stewed tomatoes, drained 

– Big Y salt and pepper to taste

2 tsp. Italian seasoning

16 oz. Big Y part-skim ricotta cheese

1 Big Y large egg 

12 oz. reduced-fat shredded mozzarella cheese, divided

– Big Y nonstick cooking spray

12 uncooked no-boil lasagna noodles

1 1⁄2 lb. fresh spinach, washed, dried and stems removed

Preheat oven to 375˚F.



In a large nonstick skillet, add oil. Add onion and garlic and sauté for 2 minutes. Add turkey cutlets and sauté for 3 minutes per side or until golden brown; remove from pan. Once cool, cut cutlets into bite-size pieces. Return pan to stove and add pasta sauce from the jar, tomatoes, salt, pepper and Italian seasoning. Cook over medium heat until most of the liquid has evaporated and the sauce thickens.



In a medium bowl, combine ricotta cheese,  egg and half the mozzarella cheese; mix until well blended. 



Generously coat a 9x13-inch baking pan with cooking spray. Spread the reserved pasta sauce on bottom of the pan; layer 4 uncooked lasagna noodles, a third of the ricotta cheese mixture, a layer of turkey cutlets, some tomato mixture and a layer of spinach. Repeat layer, ending with lasagna noodles, sauce and remaining mozzarella cheese. Cover pan with foil that has been lightly sprayed with cooking spray and bake for 30 to 40 minutes. Remove foil and bake for another 20 minutes or until hot and bubbling. Let cool for 10 minutes before serving.