|Turkey breast||1⁄2 Pound, ground|
|Onion||3⁄4 Cup (12 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Oregano||1 1⁄2 Tablespoon, chopped|
|Ricotta cheese||1 Cup (16 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Cooked lasagna noodles||4 , cooked without salt or fat|
|Shredded part skim mozzarella cheese||4 Ounce, divided|
|Parmesan cheese||2 Tablespoon, grated|
1. Place ground turkey, onion, bell pepper, and garlic in a large nonstick skillet coated with cooking spray. Cook over medium-high heat until turkey is browned, stirring to crumble turkey. Drain and return to skillet. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, 20 minutes or until thick, stirring occasionally. Remove from heat; set aside.
2. Combine ricotta cheese and egg substitute in a bowl; stir well.
3. Preheat oven to 325°.
4. Coat 2 (1-quart) baking dishes with cooking spray. Cut each noodle in half crosswise. Place 2 cooked noodle halves in a single layer in bottom of each dish. Top each with one-fourth of turkey mixture and one-fourth of ricotta cheese mixture. Sprinkle each with 1/4 cup mozzarella cheese and 1 1/2 teaspoons Parmesan cheese; repeat layers with remaining noodle halves, turkey mixture, ricotta cheese mixture, mozzarella, and Parmesan cheese. Bake, uncovered, at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.