Vegetable cooking spray
10 oz. can tomatoes and chilies, undrained
2 egg whites, lightly beaten
1 1/4 c. chopped onion
1 c. chopped green pepper
2 cloves chopped garlic
1/2 tsp. dried Italian seasoning
1/2 c. grated Parmesan cheese
4 oz. shredded Mozzarella cheese
10 cooked lasagna noodles
1/4 c. chopped parsley
1 1/2 lb. ground turkey or lean ground beef
1 1/2 c. water
2 c. cottage cheese
2 tbsp. chopped parsley
12 oz. tomato paste

Coat a large, non-stick skillet with cooking spray; place over medium heat until hot. Add ground turkey and next 3 ingredients; cook until meat is browned and vegetables are tender, stirring to crumble meat. Drain and pat dry with paper towels. Wipe drippings from skillet. Return turkey mixture to skillet, add Italian seasoning, parsley, tomato paste, tomatoes and chilies, and water; cover and cook over medium heat for 30 minutes, stirring often.

Combine egg whites, cottage cheese, and parsley; set aside. Coat a 9x13x2 inch baking dish with cooking spray. Place 5 noodles in bottom of dish. Top with half each of turkey mixture and cheese mixture. Repeat layers. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with Parmesan and Mozzarella cheeses; back uncovered for 5 minutes or until cheese melts.