turkey lasagna - a downey original!

• 1 jar Classico Marinara and Basil pasta sauce
• 1/2 package no-cook lasagna noodles
• 1 lb. extra lean ground turkey
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 medium white onion, finely chopped
• 1/2 -3/4 cup water
• freshly chopped basil and oregano (to taste)
• 1 package Kraft Italiano shredded cheese

In a large skillet on medium heat, combine oil, garlic and onions. Cook until onions are translucent. Add ground turkey and cook until slightly browned - because it is extra lean, you will not likely need to drain the meat. Once the meat is cooked, add pasta sauce, chopped herbs and water. Stir to combine and remove from heat.

Spread sauce on bottom of glass baking dish. Layer on noodles. Add enough sauce to cover noodles. Sprinkle on 1/3 of package of shredded cheese. Repeat, layering noodles, sauce and cheese. There should be enough to do 3 layers. Be sure to finish with cheese. Bake in a 350 degree oven for 45 minutes to an hour. Allow to set for 5 minutes and serve.

Makes 6-8 servings.