1 lb. ground raw turkey
1 (32 oz.) jar prepared spaghetti sauce
1/2 c. dry red wine
1 tsp. fennel seeds
1/4 tsp. garlic powder
16 oz. cottage cheese (can use low-fat)
1/3 c. freshly grated Parmesan cheese
1/2 tsp. dried basil
1 tbsp. chopped fresh parsley
8 uncooked lasagna noodles
8 oz. low fat mozzarella cheese, sliced
1/4 c. sliced ripe olives

Crumble turkey into a 2 quart glass batter bowl. Stir in 1/2 cup spaghetti sauce. Stirring midway through cooking, microwave on high 4 to 5 minutes. Stir again and add remaining spaghetti sauce.

Pour wine into sauce jar, replace lid and shake to loosen remaining sauce in jar. Pour into turkey mixture with fennel and garlic powder. Cover bowl with plastic wrap and microwave on high 7 to 8 minutes, or until bubbly.

In a small bowl, combine cottage cheese, Parmesan, basil and parsley; set aside.

Pour 1/3 of hot spaghetti sauce mixture into 2 quart rectangular dish; level. Place 3 lasagna noodles in dish, pressing lightly into sauce. Break off part of another noodle to fit across end of dish. Spread half of cottage cheese mixture on noodles.

Arrange half of mozzarella slices on top. Pour half of remaining sauce over mozzarella; level. Repeat layers, ending with remaining sauce. Distribute olives over top layer.

Cover dish with heavy plastic wrap venting one corner slight. Microwave on high 6 minutes, then microwave on 70 percent 20 minutes. Let stand covered 20 to 30 minutes. Makes 8 servings: per serving: 397 calories, 29 g protein, 19 g fat, 27 g carbohydrate and 60 mg cholesterol.