6 long lasagna noodles, uncooked 1.25 lb. package lean ground turkey 2 cloves fresh garlic, minced 1/2 tsp. salt 1 (28 oz.) jar spaghetti sauce 1 (15 oz.) container light or part skim ricotta cheese 1/2 cup grated Parmesan or Romano cheese 1/4 cup chopped fresh basil or 1 T. dried 2 cups (8 oz.) reduced fat shredded mozzarella or Italian blend cheese 1. Heat oven to 350. Cook noodles according to package directions. Meanwhile, crumble turkey in 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. 2. Combine ricotta chees, 1/4 cup of the Parmesan cheese and basil; mix well. Spread 3/4 cup spaghetti sauce mixture in bottom of a 9x13 baking dish. Layer half of the noodles over sauce; spoon half of ricotta cheese mixture over noodles. Top with 1 cup sauce; sprinkle with 1 cup mozzarella cheese. Repeat layering with remaining ricotta cheese mixture, noodles and sauce. Cover with foil, bake 50 minutes or until bubbly. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over lasagna; return to oven and continue baking until cheese is melted.
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