1 Package no-Bake Lasagna Noodles
1 LB Ground Turkey (93% Lean)
1 12 Oz package of Italian mix shredded cheese
6 Slices Provolone
1 16 Oz container Ricotta
2 eggs
1 cup water
2 jars Tomato Sauce (Personally I like Trader Joes Marinara)
2 cups fresh baby spinach chopped
1 Onion Diced
Salt & Pepper (Opt)
1 TSP Oregano
In large skillet, Cook Turkey on medium heat until browned. Add onion and cook for another 5 minutes. Add 1 jar of sauce to pan and simmer for 10 minutes more.
In medium bowl, beat eggs. Add ricotta, 1 cup shredded cheese, oregano, salt & pepper to taste.
Add 1 cup of sauce to bottom of 9x12 baking dish. Layer 4 lasagna noodles. Spread 1/3 of ricotta mixture on top of noodles, top with 1/3 of meat and sauce, and 1/3 cup water. Repeat layers, and then top with provolone and remaining shredded cheese. Break up Provolone and spread out.
Cover with foil, and bake at 375 degrees F for 50-60 minutes, until bubbling. Serve with remaining sauce.
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