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Here is my low maintenance Turkey Lasagna treat...
Stanz, will this help, I have more if you would like to see others... ;)

Turkey Lasagna, with Veggies

Vegetable oil spray
8-ounce package lasagna noodles
1-pound lean ground turkey breast, skin removed (or chop pre-cooked turkey meat)
8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
1/2 cup chopped onion (1 medium)
3 medium cloves garlic, minced, or 1-1/2 teaspoons bottled minced garlic
3 cups no-salt-added tomato sauce
2 teaspoons dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
Pepper to taste
10-ounce package frozen no-salt-added chopped spinach, or broccoli, thawed and squeezed dry
16 ounces nonfat or low-fat cottage cheese (2 cups)
Dash of nutmeg
8 ounces part-skim mozzarella cheese, grated (2 cups)

Preheat oven to 375 degrees F.
Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
1) Cook noodles using package directions, omitting salt and oil.
2) Meanwhile, in a large nonstick skillet over medium-high heat, combine turkey, mushrooms, onion, and garlic. Sauté until turkey is no longer pink, 8 to 10 minutes*.
3) Cover skillet and cook over low heat until mushrooms have released their juices, 3 to 4 minutes. Uncover and cook over high heat until juices evaporate, 2 to 3 minutes.*(If using pre-cooked turkey, simply toss in with vegetables after they are lightly cooked.)
4) Stir in tomato sauce, basil, oregano, and pepper. Reduce heat to low and heat through, 5 to 6 minutes.
5) In a large bowl, combine spinach (or broccoli), cottage cheese, and nutmeg, stirring well.
6) Arrange one third of cooked noodles in baking dish; add one half of spinach mixture, one third of turkey mixture, and one third of mozzarella. Repeat layers.
7) Finish with remaining noodles, turkey mixture, and mozzarella.
8) Cover dish with aluminum foil. Bake for 35 to 40 minutes, or until casserole is thoroughly heated and mozzarella has melted.
Serves 9