• preheat the oven tom 375℉

Making the Italian Turkey Sausage

• Place the ground turkey, ground fennel and salt and pepper into a mixing bowl. If you prefer hot Italian sausage, add some red pepper flakes. Use your hands to mix the meat and seasonings together.
• Pinch off a quarter size piece of the meat mixture and microwave briefly until it’s done. Taste it and adjust the seasoning if you think it is needed. I tend to under salt my food so you may prefer more. I like to taste the fennel but not be overwhelmed by it but you can more if your prefer.
• Crumble the meat mixture into a skillet and add some water to start the cooking process. Cook over medium heat until it is done. Dump the meat mixture into a strainer over the sink to drain off any water and fat. Return the meat mixture to the skillet.
• Add ½ c of marinara to the meat mixture, stir it together and briefly heat it. Divide the Italian ground turkey into two portions in the skillet and set it aside. I like the sausage to have a tomato taste at this point but I don't saturate it with marinara since there will be a lot of sauce in the lasagna over all. If you like more sauce in your meat, add more sauce and count the points.

Making the Ricotta & Spinach Mixture

• Thaw the frozen spinach and squeeze as much water out of it as you can.
• Place the fat free ricotta, spinach, grated Romano cheese and black pepper into a mixing bowl. Use a fork to mix these ingredients together. Taste the mixture and add salt if you think it is needed. The Romano cheese has a robust flavor and contains salt so you may not need to add any salt. I did not add any extra salt.
• After you have adjusted the seasonings in the ricotta mixture if needed, add the egg whites OR whole egg. Mix the eggs thoroughly into the ricotta mixture, divide the mixture into two portions in the bowl and set aside.

Assemble & Bake the Lasagna

• Place 4 tbsp of marinara on the bottom of the square casserole or baking pan and evenly spread it over the bottom surface.
• Place two no bake lasagna noodles on the bottom of the casserole. Break a third lasagna noodle in half. Take one of the halves and divide it again and use it to fill the gaps in the bottom layer of noodles. See the photo in the post.
• Spread another thin layer of marinara over the lasagna noodles (about 4 tbsp). Then place one half of the ricotta and spinach mixture in dollops over the sauced noodles. Use the back of a spoon to spread out the ricotta mixture into a even layer over the noodles.
• Sprinkle half of the Italian turkey sausage crumbles over the ricotta layer. Dot this layer with marinara. You can refer to the photo in the post to get a feel for how much I used.
• Lay down 2 full sheets of lasagna noodles. Use a serrated edge knife to divide the third lasagna noodle into pieces to fill the gaps to form a layer of noodles. I took off about a third of a strip lengthwise to finish off the bottom and then further divided what was left to finish cover the sides of the layer.
• Spread a thin layer of marinara over the top of this second layer of noodles. Spread the remaining ricotta and spinach mixture over the sauced noodles and then sprinkle the rest of the Italian turkey crumbles over the ricotta layer. Dot with marinara.
• Use three full lasagna noodles and the half of noodle left from the first layer to form a top noodle layer over the second layer of ricotta and sausage. Spread the remaining marinara over the top of the noodles (4-5 tbsp). Sprinkle the shredded fat free mozzarella over the top of the sauce.
• Cover the casserole with aluminum foil, and bake at 375℉ for 35 min. Remove the foil and bake another 5 min. The lasagna is done when the internal temperature is 165°-170°F and the mozzarella is melted.Remove from the oven when done and let sit for 5 min so the mozzarella can set up.
• Slice, serve and enjoy. I normally cut into 6 nice size servings. Refrigerate or freeze leftovers.