No-Boil Whole Wheat Lasagna

Lasagna is a perfect dish to prepare before a busy week. Set aside a few hours over the weekend, or whenever you have time, to grocery shop and cook your lasagna. The flavors intensify over time, so it'll taste even better a couple of days later. To make your own healthy frozen meals, freeze single-size portions in appropriate containers.

1 medium onion, chopped

2 tablespoons olive oil

1 tablespoon minced garlic

1 pound ground turkey

Salt and pepper

1 (48 oz.) spaghetti sauce (or prepare your own)

1 cup diced tomatoes (fresh or canned)

1 box whole wheat lasagna noodles

24 oz. lowfat ricotta cheese

1 egg + 2 egg whites, scrambled

2 cups mozzarella or Italian blend cheese, shredded

In a skillet, brown the onion and garlic in olive oil. Add turkey. Once it's browned, drain the oil. Add spaghetti sauce and tomatoes and bring to boil. Turn down heat and simmer for 10 or more minutes. Mix ricotta cheese, eggs, a dash each of salt and pepper and 1 cup shredded cheese. Pour one cup of the sauce into the bottom of a 9x13x2-inch baking dish. Arrange half the noodles on top. Spread noodles with half your meat sauce. Add half of the cheese mixture. Repeat layers then sprinkle the top with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and cool an additional 15 minutes, or until the top is golden and bubbly. Let stand for 5 minutes before serving.

Healthy Additions: When I'm serving others, I make half of my lasagna "regular" and load the other half with chopped spinach and black beans. If you're a health-food nut, or would like to be, mix veggies and beans into the cheese mixture. And be creative! The more colorful your dish is, the more nutrients and flavor it likely has.