Turkey Lasagna

Chop an onion, saute in a bit of olive oil, add a bay leaf, add two minced cloves of garlic. Add one pound of ground turkey breast or sweet italian turkey sausage, and cook. Add some chopped criminis (or portobellos), some chopped spinach (more than you think), saute until reduced. Add a can of tomato sauce, and a bit og crushed tomatoes. Cook down for a long time, add basil and oregano and fresh ground black pepper to taste. I also put in a touch of honey. Cook 8 oz of lasagna noodles. Mix together 3/4 cups each of ricotta and lowfat cottage cheese. Grate 12 ounces of mozzerella. Layer noodles, then sauce, then ricotta dots, sprinkle mozzerella, until gone or the pan is full. Sprinkle the top with extra parm and oregano. If possible layer a few fresh basil leaves througout the lasagna also. Add sliced portobellos or other mushrooms, zucchini, other stuff as needed. Cover with tin foil, and bake at 350 degrees for atleast 45 minutes, then uncover and cook for another 10 or so. Yumm.