This looks like it could satisfy a lasagne craving at the drop of a hat. I'm going to try baking it, just to see what happens, and will report back then.
1 1/4 pounds Italian turkey sausage links (mild or hot, but should be the uncooked kind)
1 onion, peeled and chopped (about 1/2 pound)
2 cloves garlic, minced
8 ounces dried lasagna noodles
2 cups fat-skimmed chicken broth
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup shredded reduced-fat mozzarella cheese
Remove and discard sausage casings.
In a 4- to 5-quart nonstick pan over high heat, combine sausages, onion, and garlic.
With a spoon, break meat into small pieces and stir often until mixture is browned, about 15 minutes.
Meanwhile, break the lasagna into 2- to 3-inch pieces.
To pan, add broth, 2 cups water, tomatoes (with juice), tomato sauce, basil, oregano, and lasagna.
Boil, stirring often, until pasta is tender to bite, about 15 minutes.
Ladle into wide bowls and sprinkle with cheese and parsley.