Quick, Creamy Turkey Lasagna

1.25 lbs lean ground turkey (I used 85/15 or 85%)
12 oven-ready lasagna noodles
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
8 oz cream cheese (I used original, not reduced or fat free)
3 cups tomato/marinara/any spaghetti sauce you have on hand
1/2 cup chicken broth
1/2 onion, chopped
1 T olive oil
1 1/2 tsp basil
1 tsp salt
1 tsp pepper
1 tsp parsley
1 tsp oregano
1 tsp rosemary
1/2 tsp garlic powder

In a large skillet, saute onion in olive oil until opaque and starting to brown. Add 1 tsp rosemary and half of all other herbs and spices (1/4 tsp of garlic powder and 1/2 tsp of everything else, except the basil). Saute for 2 minutes. Add ground turkey and continue until all meat is browned.

Add the basil, about 6-7 oz of the cream cheese (leave a little set aside) and 1/4 cup chicken broth. Continue heating until cream cheese is melted down and you have a consistent, creamy meat mixture. Remove from heat. Combine the leftover cream cheese and chicken broth in a separate bowl and set aside.

In a separate bowl, combine your tomato sauce and the other half of the herbs and spices. Start by spreading 1/3 cup tomato sauce in the bottom of a 9x13 dish. Next, create three layers in the following order: 3 noodles, 2/3 cup tomato sauce, 1 cup meat mixture, 3/4 cup mozzarella cheese, and 2 T Parmesan cheese. On the fourth and last layer, add remaining tomato sauce and remaining meat mixture. Then, pour broth mixture from earlier over top and sprinkle on remainder of cheeses.

Cover and bake at 400 degrees for 45 minutes. Last, remove foil and broil uncovered for 5 minutes. Remove from oven and let stand for 10 minutes.

Serving Size: 1/12 of 13" x 9" dish