1 1/2 teaspoon of olive oil
1 lb of ground turkey
3/4 to 1 cup of chopped onions (I used brown onions)
2-3 cloves garlic
2 teaspoons basil
1 teaspoon oregano
2 tablespoons parsley
2 cups pasta sauce (I used Ragu Old World Traditional)
2 cups fat-free ricotta cheese
2 egg yolks
1 teaspoon granulated garlic
1 teaspoon basil
1/2 teaspoon sea salt
1/8 teaspoon fresh ground pepper
3 cups pasta sauce
12 cooked whole wheat lasagna noodles
1 cup grated parmesan cheese
1 cup shredded mozzarella
Preheat oven to 350 degrees. Spray glass 9x13 pan with Olive Oil spray.
Brown ground turkey in heated 1/2 teaspoon of olive oil. Drain if necessary (the ground turkey really doesn't generate that much run off...).
Sautee onions and garlic in remaining 1 teaspoon of olive oil until onions are translucent. Add turkey and the spices listed under Meat Sauce (basil, oregano and parsley). Add pasta sauce and bring to a boil. Reduce heat and simmer about 15 minutes (or until sauce thickens).
In clean bowl, combine ricotta, egg yolks, granulated garlic, basil, oregano, salt and pepper.
Spread 1/2 cup pasta sauce on bottom of 9x13 baking dish. Place 3 cooked noodles length-wise on top of sauce. Spread half the ricotta cheese mixture over the noodles. Top with 1 cup meat sauce and 1/4 cup of Parmesan. Repeat layering 2 more times, ending with 3 noodles on top. Cover top noodles with 1/2 cup pasta sauce, 1/3 cup mozzarella and 1/3 cup Parmesan (more or less according to taste).
Cover with foil and bake 45-50 minutes. Remove foil for last 5 minutes, if slight browning desired. Let cool a few minutes before cutting.