Turkey Lasagna

• 4 cloves garlic -- minced
• 2 c. chopped, cooked turkey
• 1 qt. tomato sauce -- choose your favorite variety
• 16 oz. ricotta cheese
• 1 egg
• 1/2 c. grated Parmesan cheese
• 1/2 box lasagna noodles
• 2 c. grated mozzarella cheese

Combine the minced garlic, cooked turkey and tomato sauce in a medium saucepan. Warm gently until heated through. Set aside. Combine the ricotta cheese, egg and Parmesan cheese in a medium bowl. Mix briskly to combine. Spread about 1 cup of the tomato mixture in the bottom of a 9 X 13-inch baking pan that's been lightly sprayed with cooking spray. Place three uncooked lasagna noodles over the sauce and spread 1/3 of the ricotta mixture over the noodles. Spread 1/3 of the tomato mixture over that and sprinkle with 1/3 of the mozzarella cheese. Repeat this process until all of the sauce, ricotta mixture and mozzarella are gone -- making sure that you end with a layer of mozzarella cheese. Cover the pan tightly with aluminum foil and bake for about 50 minutes at 375 degrees or until the noodles are softened and the cheese is melted. Allow the pan to sit for 15 minutes before cutting and serving. This dish is even better served the next day and it freezes beautifully.

• Yields: 8-10 servings
• Preparation Time: About 1 hour