1 lb. ground lean turkey
1 c. chopped onion
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed
1/8 tsp. ground red pepper
8 oz. lasagna noodles
1 beaten egg
2 c. low-fat cottage cheese
3/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1/2 tsp. pepper
8 oz. Mozzarella cheese

In a large skillet, cook meat, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in the next 7 ingredients. Cover and simmer for 15 minutes, stirring mixture often.

Meanwhile, cook noodles according to package directions, except omit oil. Drain. Stir together egg, cottage cheese, 1/2 cup of the Parmesan cheese, parsley, and pepper.

In a 9x13x2 inch baking dish, layer half of the noodles, half of the cottage cheese mixture, half of the Mozzarella, and half of the meat sauce. Repeat layers; sprinkle with remaining Parmesan cheese. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Makes 10 servings.