Lasagne al Forno

Adapted from: Rozoni Lasagne Box

16 pieces (about 1 pound) Lasagne noodles, uncooked
1 pound ground turkey
1 tablespoon olive oil
½ cup yellow onion
1-2 garlic gloves, minced
Two 24 ounce jars pasta sauce
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) mozzarella cheese, shredded
3 tablespoons grated parmesan cheese
5 oz. chopped spinach

Heat oven to 375°. Cook pasta according to package directions. In medium saucepan, sauté onion in olive oil for 2 -3 minutes until onions are golden. Add minced garlic and sauté for one minute more. Add ground turkey and cook until brown. Stir in pasta sauce. In a 13 x 9 inch glass baking dish, spread ½ cup of the meat sauce. Place 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third spinach, ricotta and mozzarella cheeses over pasta; cover with one-forth sauce. Repeat layers TWICE, beginning and ending with pasta. Spread remaining sauce on top; sprinkle with parmesan cheese. Cover with foil; bake 30 minutes or until hot and bubbly. Remove foil; bake 5 minutes. Let stand 5 minutes before serving.

Make ahead directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. BAKE: refrigerated lasagna at 350° about 1 hour; frozen lasagna at 350° about 2 hours or until hot and bubbly.