Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    lasagna noodles -- cooked, drained and
                        rinsed
     3/4  pound         hot turkey sausage -- cut 1/4 inch thick
   1      medium        onion -- peeled and chopped
   2      medium        garlic cloves -- peeled and minced
  14 1/2  ounces        canned tomatoes -- (reserve juices),
                        -- broken up
  32      ounces        tomato sauce
   2      tablespoons   tomato paste
   1      teaspoon      dried basil
   1      teaspoon      dried oregano
     1/2  teaspoon      dried marjoram
     1/2  teaspoon      crushed red pepper
     1/4  teaspoon      salt
                        pepper to taste
   2      tablespoons   minced fresh parsley
   1      cup           lowfat ricotta cheese
   1      cup           grated low fat mozzarella
   3      tablespoons   parmesan cheese

Preparation:

1. In large skillet, cook sausage. Remove. 2. In same skillet cook onion and garlic covered, over medium low heat for 10 minutes or until soft. Stir occasionally. Stir in tomatoes with liquid, sauce, paste, sausage, basil, oregano, marjoram, red pepper, salt, pepper and parsley. Simmer, uncovered for 35 minutes. Stir occasionally. 3. Spread thin layer of sauce on bottom of 9X13 dish. Top with layer of noodles, 1/3 of the sauce, 1/2 of the ricotta and mozzarella. Cover with second layer of noodles. Repeat layers. Top with sauce and parmesan cheese. Can be made 24 hours in advance. Cover and refrigerate. Remove 30 minutes before cooking. 4. Bake at 350 for 40 minutes or until done. Let rest 10 minutes before cutting.