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12 lasagna noodles from 1 (8 oz) package
1 teaspoon dried thyme
1/2 teaspoon crushed dried rosemary
1 jar (26 oz) roasted garlic tomato pasta sauce
3 cups shredded cooked turkey
1 container (15 oz) ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 1/2 cups finely shredded Italian cheese blend, 6 oz.
1. Cook noodles according to package directions; drian. Preheat oven to 350F. Stir thyme and rosemary into pasta sauce.
2. Spread 1/2 cup sauce over bottom of ungreased 13"x9" baking dish. Top with 3 noodles, 1 cup turkey, 1/2 cup ricotta, 1/4 cup spinach and 1/4 cup shredded cheese. Repeat layering twice, beginning with sauce and ending with cheese.
3. Spoon 1/2 cup sauce over cheese; top with rmaining noodles. Spread with remaining sauce. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining shredded cheese. Bake until melted, 3 minutes. Let stand 10 minutes before serving.
Per Serving: 419 cal, 33g pro, 15g fat, 8g sat fat, 94 mg chol, 35g carbs, 557mg sodium, 3g fiber, 6g sugar
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