1 box lasagna noodles
1 lb. ground turkey
1 26 oz. jar spaghetti sauce
4 cups mozzerella cheese
1 12 oz. container ricotta cheese
2 eggs
2 Tbs. oregano
1/2 tsp. pepper
2 large portabella mushrooms, sliced thin
1 bunch spinach, washed and stems removed
1 cup cold water
Directions:
1. Brown turkey in a large skillet. Add spaghetti sauce, reserving 1/4 cup of sauce.
2. Mix together in large bowl cheeses, eggs, oregano, or pepper.
3. Spread reserved spaghetti sauce in the bottom of a 9x13 inch pan. Place 1st layer of noodles in pan. Spread 1/3 of meat sauce over noodles, making sure edges are completely covered in sauce. Sprinkle 1/3 of cheese mixture over sauce. Spread 1 of the mushrooms (slices) over cheese. Cover entirely with spinach. Place next layer of noodles in pan and repeat layer. Place 3rd layer of noodles in pan, use remaining meat sauce to again COMPLETELY cover noodles and sprinkle remaining cheese on top. (I learned the hard way that you have to have the noodles covered completely - any exposed noodle will be hard and chewy - BLEAH!)
4. Pour 1 cup of water around edges of pan. Seal tightly with aluminum foil (so that steam will NOT escape in oven).
5. Place pan in preheated 350 degree oven and cook for 90 minutes. Serve hot.