Well, the guys liked the last lasagna I made so much I figured I'd do it again.
But, this time, in addition to using whole wheat noodles, I got a good deal on ground turkey ($1/lb.) So, omitting the mushrooms (since there's an allergy, apparently) I had room for my 2 1/2 lbs. of cheap ground turkey. I browned it up with some garlic (like 8 cloves) and the Italian seasoning.
Of course I used low-fat cheese, and I also used some spaghetti sauce with spinach in it (not like I'm trying to sneak nutrition into them or anything... *looks innocent*) In fact if you had the mind to I bet you could sub, or add, frozen spinach, squeezed dry, for the mushroom layer, or mix it in with your ricotta. That could be very yummy.
I already know that this turned out perfect at 5 hours on Low so we'll do that. I baked up 2 loaves of garlic bread to go with. Now to see if anyone notices the turkey and spinach...