Instructions: 1. Fry onion garlic and ground turkey in skillet until turkey is browned.

Reserve 1 tsp. raw onion for later use. Use a large non-stick skillet or add a little water to saute. Drain all liquid off meat and onions when finished. Pat with a paper towel. (If not using meat, saute onions & garlic in water until soft, but NOT browned.) Add spaghetti sauce and spices to the meat mixture, and heat through on stove. (Sometimes I add 1/8 tsp. of red pepper flakes as well for a little zip. Add spices to your own taste.)

2. Meanwhile, cook lasagna noodles until soft (Read package.). When finished, drain and let cool a little. While noodles are cooking, wash spinach and remove stems.

3. In blender or food processor, add non-fat cottage cheese, parsley, onion and spinach. Process until creamy, and until well-combined.

4. Assemble the lasagna in a non-stick rectangular pan (or a pan sprayed lightly with cooking spray.) First add enough sauce to lightly coat the bottom of the pan. Then add a layer of noodles. Then more sauce, a layer of the cottage cheese spread, and then a sprinkle of non-fat mozzarella.

Repeat until you have used all the noodles. Finish with a light coating of sauce and a sprinkle of the mozzarella.

5. Cover pan with aluminum foil. Bake at 350 F for 25 minutes covered; then uncover and bake 20 more minutes. Let cool 10 minutes, cut and serve. MC

NOTES : (Bobbie)A wonderful flavorful lasagna. I used 1 lb. ground turkey, instead of the 1/2 pound recommended. I also used about 12 lasagna noodles, which is a little over half a pkg.

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