1 (20-ounce) package ground turkey
1 large (1 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups mini lasagna noodles
3/4 cup water
1 (14- to 16-ounce) jar or can pasta sauce
1 (14.5-ounce) can petite diced tomatoes
1 cup ricotta cheese
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil*
8 ounces (2 cups) shredded mozzarella cheese
Place turkey, onion and garlic in 12-inch deep skillet, cook over medium-high heat, 5-6 minutes or until no longer pink. Drain. Stir in Italian seasoning, salt and pepper.
Add noodles, water, pasta sauce and tomatoes to meat mixture. Bring to a boil. Cover; reduce heat to low. Cook, stirring once, 5-6 minutes or until noodles are just starting to become tender.
Meanwhile, combine ricotta cheese, Parmesan cheese and basil in small bowl; stir until well mixed.
Drop cheese mixture by rounded teaspoonfuls over hot meat mixture. Sprinkle with mozzarella cheese. Cover; continue cooking 5-6 minutes or until noodles are tender and cheese is melted. Uncover; let stand 3 minutes before serving.
*Substitute 2 teaspoons dried basil leaves.
Use a deep skillet with a tight fitting lid. This will allow space for noodles to cook properly and absorb the liquid.