Bethenny's Lasagna

8 ounces whole wheat lasagna noodles 1 pound turkey sausage (take it out of the casing) 16 ounces any tomato sauce (don’t be a hero--just buy the kind in a jar) 1/2 cup chopped fresh Italian (flat leaf) parsley 2 tablespoon chopped fresh basil 15 ounces part–skim ricotta cheese 1 teaspoon salt 1 teaspoon pepper 4 ounces shredded part-skim mozzarella cheese 1/3 cup freshly grated Parmesan cheese

Preheat the oven to 350.  Cook the noodles according to package directions.  Set them aside. Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce.  Set aside. In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper.  Set aside. Spray a baking pan (9x13 inches) with cooking spray.  Ladle about 1/3 of the tomato meat mixture into the bottom of the pan.  Cover with half the noodles.  Spread half the herb-ricotta mixture over the noodles.  Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce.  Sprinkle the mozzarella cheese and the Parmesan cheese over the top. Bake for 30 – 45 minutes or until heated through and bubbling.