1-- (25 1/2-ounce) jar prepared, light spaghetti sauce
1/2teaspoon dried sage
1/2teaspoon dried oregano
2cups non-fat ricotta cheese
1cup grated low-fat mozzarella cheese
1/4cup plus 2 tablespoons grated Parmesan cheese, divided
-- Vegetable cooking spray
8-- uncooked lasagna noodles
In large nonstick skillet, over medium-high heat, crumble ground turkey and sauté 8-9 minutes or until no longer pink. Drain. Stir in sauce, sage and oregano.
In medium bowl combine Ricotta, Mozzarella and 1/4 cup Parmesan cheese.
Spray 13 x 9 x 2-inch baking pan with vegetable cooking spray, spread 1 cup sauce into bottom of pan. Place 4 uncooked noodles over sauce, breaking to fit if necessary. Spread 1/2 of cheese mixture over noodles. Layer with 1/2 of remaining sauce, 4 noodles and remaining cheese.
Top with remaining sauce, covering all noodles. Sprinkle remaining 2 tablespoons Parmesan cheese over top. Cover pan tightly with aluminum foil.
Bake in a preheated 350F oven for 45 minutes or until noodles are tender, lasagna is bubbling throughout and reaches an internal temperature of 165F.