Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  12            ounces  extra-lean ground turkey
  14            ounces  italian tomatoes -- canned
  26            ounces  spaghetti sauce
  1              pound  no-cook or regular lasagna
  15            ounces  part-skim ricotta cheese
  2               cups  low-fat cottage cheese
  1                cup  shredded part-skim mozzarella
  1                     egg white -- lightly beaten
     1/4           cup  chopped fresh basil or parsley
     3/4      teaspoon  salt
     1/2      teaspoon  black pepper
  2        tablespoons  grated parmesan cheese
                        basil leaves for garnish

Preparation:

Grease a 13 x 9-inch baking dish. Heat the oil in a large skillet. Add the turkey and cook over medium-high beat, stirring, for 3 minutes or until no longer pink. Add the tomatoes and sauce; bring to a boil. Cover; simmer for 10 minutes. If using regular lasagna noodles, cook in boiling salted water for 8 minutes. Drain. Combine the ricotta cheese, cottage cheese, half of the mozzarella, the egg white, basil or parsley, salt and pepper. Spread 1/2 cup meat sauce in the prepared dish. Cover with a layer of noodles. Spread with a quarter of the cheese mixture, then top with 1 cup sauce. Continue to make layers with the remaining noodles, the cheese mixture and the sauce. Cover the dish with foil. Bake at 375'F for 45 minutes. Remove the foil and sprinkle with the remaining mozzarella and the Parmesan. Bake 10 minutes longer. Let the hot lasagna stand for 10 minutes to firm up before serving. DO-AHEAD TIPS: Prepare the recipe through Step 5, cool, cover with foil and refrigerate for up to 1 day before baking. Freeze baked, for up to l month. Defrost in the refrigerator; reheat for 1-1 1/4 hour

Nutritional Information:

165 Calories (kcal); 9g Total Fat; (45% calories from fat); 7g Protein; 16g Carbohydrate; 14mg Cholesterol; 606mg Sodium