Turkey-Vegetable Lasagna

1 pound ground turkey

2½ jars (28 ounces each) spaghetti sauce

2 cups low-fat ricotta or small curd cottage cheese

¾ cup grated parmesan cheese, divided

2 tablespoons dried parsley

1½ teaspoons dried oregano

1 pound frozen broccoli, thawed, drained

½ pound frozen chopped spinach, thawed and drained

3 cups fresh tomatoes, chopped

12 uncooked lasagna noodles (not precooked)

2 cups low-fat mozzarella cheese, shredded

Heat oven to 350 degrees. Brown ground turkey in skillet; mix in large bowl with spaghetti sauce.

In separate bowl combine ricotta cheese, ½ cup parmesan, parsley and oregano.

In a 12-by-10-by-2½-inch pan, spread 2¼ cups meat sauce; top with 4 noodles. Spread about half the cheese mixture over noodles. Cover with 2¼ cups sauce. Sprinkle half the broccoli, spinach and tomatoes over all. Cover with 4 noodles.

Spread remaining cheese mixture over noodles, ladle on 2¼ cups sauce, remaining broccoli, spinach and tomatoes; cover with 4 noodles and top with remaining sauce. Sprinkle with mozzarella and remaining ¼ cup parmesan.

Cover pan with aluminum foil and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Serves eight.

Nutrition values per serving: 580 calories, 20 g fat (10 g saturated), 68 g carbohydrates, 10 g fiber, 42 g protein, 80 mg cholesterol, 1730 mg sodium.