Triple-Cheese Lasagna

12 ounces ground turkey
1 jar spaghetti sauce
16 ounces whole-wheat lasagna noodles
1 container (15-16 ounces) part-skim ricotta cheese
2 cups low-fat cottage cheese
1 cup shredded reduced-fat mozzarella cheese, divided
1 egg white, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese

Directions
Preheat oven to 375 F. Spray a 13×19-inch baking pan with cooking spray. In a large skillet, cook turkey until no longer pink, about 10 minutes. Drain off fat. add sauce; simmer, covered for 10 minutes.

Meanwhile, cook noodles according to package.

In a medium bowl, combine ricotta, cottage cheese, 1/2 cup of mozzarella, egg white, and parsley. Drain noodles.

Spread 1/2 cup of meat sauce on bottom of prepared pan. Cover with a layer of noodles. Spread with 1/4 of mozzarella mixture; top with 1/2 cup of sauce. Continue layering with remaining noodles, mozzarella mixture, and ending with sauce.

Cover pan with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining mozzarella and parmesan. Bake until cheese is melted, about 10 minutes longer. Let stand for 10 minutes before serving.

Serves 8