Ingredients :

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1 tablespoon olive oil
1 pound GROUND TURKEY BREAST
1 large onion, chopped
1 teaspoon garlic, minced
1 1-pound eggplant, cut into 1/4-inch cubes
1/4 pound fresh mushrooms, stemmed and quartered
1 14 1/2-ounce can tomatoes
1 8-ounce can tomato sauce
1/2 cup dry red wine
1 medium carrot, peeled and grated
1/4 cup parsely, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
9 uncooked lasagna noodles
1 15-ounce container Ricotta cheese
8 ounces reduced-fat Mozzarella cheese, grated
1 cup Parmesan cheese, freshly grated
vegetable spray

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Method :

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1. In large nonstick skillet over medium heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes.
2. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.
3. Spray 13 x 9-inch pan with vegetable spray. Spread 1/2 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
4. Cover with foil and bake at 350 degrees F for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned.
5. Cooking tip: Fat-free Ricotta cheese may be used to reduce fat content.