• 6 long lasagna noodles, uncooked
• 1 1 lb. pkg. ground turkey
• 2 tsp. bottled or fresh minced garlic
• 1/2 tsp. salt (optional)
• 1 28 oz. jar fat-free or regular spaghetti sauce
• 1 15 oz. container light or part skim ricotta cheese
• 1/2 C. grated Parmesan or Romano cheese
• 1/4 C. chopped fresh basil or 1 Tbs. dried
• 2 C. reduced fat shredded mozzarella or Italian blend cheese

Heat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, crumble turkey into a large skillet; add garlic and salt. Cook over medium heat until turkey is no longer pink, stirring occasionally. Add spaghetti sauce; simmer 10 minutes, stirring occasionally.

Combine ricotta cheese, 1/4 C. of the Parmesan cheese and basil; mix well. Spread 3/4 C. spaghetti sauce mixture in bottom of a 9x13-inch baking dish. Layer half of noodles over sauce; spoon half of ricotta cheese mixture over noodles. Top with 1 C. sauce; sprinkle with 1 C. mozzarella cheese. Repeat layering with remaining ricotta cheese mixture, noodles, and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining 1 C. mozzarella cheese and 1/4 C. Parmesan cheese over lasagna; return to oven and continue baking 3 minutes or until cheese is melted.

Note: Can substitute ground chicken for the turkey. Have fun with the kind of cheese used.

Yield: 8 servings

Source: The Turkey Store