Turkey Lasagna

1 pound uncooked ground turkey
1 onion -- chopped
1 clove garlic
1 16 oz. can peeled diced tomatoes in juice
1 8 oz. can tomato sauce
1 beef bouillon cube -- crushed
1 tablespoon minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon chopped fresh basil
1 container {15 oz.} low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon minced fresh oregano
8 ounces lasagna noodles -- cooked and drained
8 ounces Mozzarella cheese -- thinly sliced

In a slow cooker, combine turkey, onion, garlic, tomatoes, tomato sauce, bouillon cube, parsley, sugar, salt, and basil. Cover and cook on Low 6 to 7 hours. In a medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese, and oregano.

Preheat oven to 350 degrees. In a 13 x 9-inch pan, layer half of the cooked noodles, sauce, Mozzarella cheese, and ricotta cheese mixture, and repeat, reserving enough sauce to layer on top. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake in preheated oven 45 minutes.