Title: Lighthearted lasagna
 Categories: Pasta, Italian, Turkey, Microwave
      Yield: 4 Servings
 
      8 oz Mozzarella, low-fat
      1 lb Turkey breast, ground
     32 oz Spaghetti sauce (your
           -choice)
    1/4 c  ;Water
    1/4 ts Garlic powder
     16 oz Cottage cheese, low-fat
    1/3 c  Parmesan
    1/2 ts Basil, dried
      1 T  Parsley
      4 oz Olive, black; chopped
      8    Lasagna noodles;
           -uncooked
 
  Crumble the turkey into a two-quart bowl, and stir in half a cup of
  the spaghetti sauce.  Microcook on HIGH for two minutes, stir, the
  microcook three minutes longer.  Add the rest of the sauce, rinse the
  jar with water, and add to the mixture.  Stir in the garlic powder.
  Cover and microcook on high for seven to eight minutes.
  
  Combine the cottage cheese, parmesan cheese, basil and parsley.
  
  Pour half of the turkey sauce into a two-quart rectangular glass dish.
  Arrange four noodles over the sauce.  Spread half the cottage cheese
  mixture over the noodles, and top with half the mozzerella. Top with
  half the remaining sauce.  Arrange the remaining noodles over the
  sauce, and top with the cottage cheese mixture, mozzarella, then the
  rest of the sauce mixture. Sprinkle ripe olives over all.
  
  Cover with a double layer of plastic wrap.  Microcook on HIGH for six
  minutes. Reduce to 70% power (MEDIUM-HIGH) and cook for 20 minutes.
  Give a half turn every five minutes. Let stand covered for 20 to 30
  minutes.