2 jars heart healthy marinara sauce
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 pound uncooked ground turkey breast
30 oz fat-free ricotta cheese
2 large egg whites, lightly beaten
1 tsp garlic powder
1 tbsp Italian seasoning
1 pkg whole wheat lasagna noodles
1 box chopped frozen spinach, thawed and squeezed dry
12 oz pkg low-moisture part-skim mozzarella cheese
Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add turkey; cook until no longer pink, stirring frequently. Add remaining marinara sauce to skillet and stir until well combined; set aside.
Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of turkey-sauce mixture; repeat layers ending with turkey-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes. Remove from oven and let stand about 10 minutes.