Lasagna

       (Serves 4-6)

Ingredients

1 10-oz. box uncooked whole-grain lasagna pasta*
1 medium onion, diced
4 garlic cloves, diced
1 medium red pepper, diced
1 medium green pepper, diced
1 pound lean ground turkey
1 teaspoon dried basil leaves or 2 teaspoons fresh chopped basil leaves
1/2 teaspoon dried thyme leaves or 1 teaspoon fresh chopped thyme leaves
1/2 teaspoon dried oregano leaves or 1 teaspoon fresh chopped oregano leaves
1/2 teaspoon dried fennel seeds, more to taste
1 teaspoon cracked black pepper
1 28-oz. can Italian plum tomatoes, cut up with liquid
1 6-oz. can tomato paste
11/2 cups (16-oz. container) fat-free Ricotta cheese or low-fat cottage cheese
2 4-oz. containers egg substitute
8 slices Mozzarella-flavored soy slices, finely diced
1/4 cup chopped flat-leaf parsley
1 cup reduced-fat Parmesan cheese

Preparation

Spray a large nonstick pan with cooking spray. Heat over medium heat. Add onions, garlic, red and green peppers, cook until slightly softened. Add ground turkey, stirring to break up. Stir in the basil, thyme, oregano, fennel seed and black pepper. Add the plum tomatoes and tomato paste, stirring until well blended.

Reduce heat, simmer 30 to 40 minutes until thickened, stirring occasionally. Add salt and black pepper to taste. Meanwhile, cook pasta according to package directions, drain, place in cold water. In a medium bowl, combine Ricotta cheese, diced Mozzarella cheese, parsley and egg substitute.

Preheat oven to 350 F. Spoon enough meat sauce to just cover the bottom of a 13 x 9 inch glass or ceramic baking dish. Place 4 lasagna noodles lengthwise, covering the sauce. Using a spatula, spread enough of the Ricotta mixture to cover the pasta, then spoon a layer of meat sauce. Add another layer of pasta, then meat sauce, then Ricotta mixture. Repeat layers, sprinkle top layer with Parmesan cheese to cover. Bake for 35 to 45 minutes or until golden and bubbly.  Serve immediately.

*There are several alternative lasagna pastas-- whole grain, brown rice , artichoke, etc.