Meaty lasagna oozing with cheese and infused with fresh, aromatic herbs doesn't have to be overrun with calories. White House chef Sam Kass' version of this family favorite helps you eat healthier by substituting beef with turkey and using low-fat cheeses. More White House recipes
Preheat oven to 400°.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add plum tomatoes and tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese and egg; season with salt and pepper and set aside.
Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.
Ladle one-quarter of the turkey mixture into a 9" x 13" baking dish; spread to cover. Add a layer of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture, one-third of the spinach mixture and another quarter of the turkey mixture. Repeat process two more times; top with remaining layer of pasta. Sprinkle remaining 1/4 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.
Let stand about 5 minutes before cutting; serve.