Lighter Lasagna

1. For meat sauce, in a large saucepan cook turkey or beef, mushrooms, onion, sweet pepper, and garlic until meat is no longer pink and vegetables are tender. Drain well.

2. Stir in the tomato sauce, undrained tomatoes, tomato paste, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

3. Meanwhile, soak no-boil noodles in warm water for 10 minutes. (Or, cook regular noodles according to the package directions.) Drain well; set aside.

4. For filling, in a medium bowl stir together the egg, ricotta cheese, the 1/4 cup Parmesan cheese, and the black pepper.

5. Spray a 2-quart rectangular baking dish with nonstick cooking spray. Layer half of the noodles in dish, trimming to fit as necessary. Spread with half of the filling. Top with half of the meat sauce. Repeat layers. Sprinkle with mozzarella cheese and the 2 tablespoons Parmesan cheese. Cover loosely with foil. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes. If desired, garnish with fresh basil. Makes 6 to 8 servings.

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