Turkey Lasagna

Here's a recipe courtesy of my wife. This delicious Lasagna is a complete dinner on its own, its filling and a pretty balanced meal.

1 lb Lean Ground Turkey Breast
2 cups Tomato Basil Pasta Sauce
12 oz Fat free Ricotta cheese
6 oz Fat free Mozzarella (you can use low fat mozzarella for a slightly better look and flavor)
1/4 cup low fat parmigiana cheese
1 tsp dried parsley
1 tsp garlic powder
6 pieces whole wheat lasagna pasta

Preheat the over to 350. In a large skillet spray a little cooking spray and cook the turkey breast until no longer pink. Add the Pasta Sauce, parsley and garlic powder and simmer for 10 minutes.

In a 9x5 loaf pan spoon out the turkey and sauce mix to cover the bottom lightly, lay 2 pieces of uncooked lasagna side by side and spoon out half the turkey and pasta sauce mix on top. Cover with half of the Ricotta cheese a couple of ounces of Mozzarella and then with 2 more lasagna sheets. Repeat, spooning the Turkey and pasta sauce then covering with the rest of the Ricotta cheese and a few more ounces of Mozzarella. Finally, add the last 2 pieces of lasagna and spread the Mozzarella on the top sheet and sprinkle with the parmigiana cheese.
Cover the pan with aluminum foil and bake for 40 minutes then uncover and cook for 10 more minutes.

Serves 4, about 450 Calories per serving.
You can replace the ground turkey with bison for a juicier though slightly fattier lasagna.