lighter turkey lasagna

i've been making this for years, and have never actually written the recipe down... til now!

turkey spinach lasagna
1 casserole

1 (10 oz) package frozen chopped spinach or kale, thawed and drained
1 cup cottage cheese
1 egg
1 onion, chopped
3 large garlic cloves, minced
2 cups mushrooms, chopped
1 cup shredded carrots
1 lb ground turkey
1 (26 oz) jar pasta sauce
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
8 short or 6 long no-boil lasagna noodles
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Mix the spinach, cottage cheese and egg in a medium bowl. Add in salt and pepper.

Place a large skillet with 2 tbsp oil over medium-high heat. Saute the ground turkey until no longer pink. Add in the garlic and onion and saute until tender. Add in the mushrooms and carrots until tender. Pour the pasta sauce and herbs into the skillet and mix thoroughly. Add salt and pepper to taste. Simmer for 10 mins.

Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 1 layer of lasagna noodles. Spoon an additional 1/3 of the sauce on the noodles, top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with a final layer of lasagna noodles and the rest of the sauce. Top with the remaining mozzarella. Cover the dish with foil.

Bake in the preheated oven for 45 mins. Remove the foil and bake for an additional 5 mins and then broil for another 5 mins. Remove from the oven and let lasagna rest for 10-15 mins before serving.