1 pound ground turkey
1 medium carrot, grated
1 large onion, chopped
1/4 cup parsley, minced
1 teaspoon garlic, minced
1 tablespoon Italian seasoning
1 pound eggplant, cut into 1/4 inch cubes
1 teaspoon salt
1/4 pound fresh mushrooms, quartered
1/2 teaspoon pepper
1 tablespoon olive oil
9 uncooked lasagna noodles
1 can tomatoes, 14-1/2 ounce size
1 container ricotta cheese, (15-ounce)
1 can tomato sauce, 8-ounce size
8 ounces reduced fat Mozzarella cheese
1/2 cup red wine
1 cup Parmesan cheese
1/4 teaspoon oregano
Vegetable cooking spray

In a large non-stick skillet over medium-high heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil, reduce heat and simmer for 15 minutes.

Spray a 13 x 9 inch pan with vegetable spray. Spread 1/4 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of ricotta cheese, 1/3 of Mozzarella cheese and 1/4 of Parmesan cheese. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.

Cover with foil and bake at 350°F in a conventional oven 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.