2 tsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces lean ground turkey breast
1 can (28 ounces) no-salt-added crushed tomatoes
1/2 tsp. salt
1/3 C. fresh basil, finely chopped
6 lasagna noodles (4-1/2 ounces)
6 ounces (3/4 C.) part-skim ricotta cheese
4 T. grated Parmesan cheese
4 ounces part-skim mozzarella cheese, shredded

In large nonstick saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until onion is soft. Add turkey and cook, stirring, 3 minutes or until turkey is no longer pink. Add tomatoes, salt, and cayenne and bring to a boil. Reduce to a simmer and cook 7 to 10 minutes until flavors have come together and sauce is lightly thickened. Remove from heat; stir in basil. Preheat oven to 350°F. Meanwhile, in large pot of boiling water, cook lasagna noodles according to package directions until al dente. Drain. In large bowl, stir together ricotta and 2 T. of Parmesan. Spread 1/2 C. of sauce over bottom of a 9- x 13-inch glass baking dish. Arrange 3 lasagna noodles on top. Spread ricotta mixture over. Sprinkle half the mozzarella over. Top with 1-1/2 C. of remaining sauce. Top with 3 remaining lasagna noodles, sauce, mozzarella, and remaining 2 T. Parmesan. Bake 20 minutes or until set and piping hot.

Yield: 6 servings
Calories: 298
Fat: 12g
Fiber: 3.6g