Instructions: 1. In a large nonstick skillet cook 6 ounces ground turkey over moderately high heat. Cook meat for 3 to 5 minutes or until no longer pink.

2. In a large, heavy saucepan or Dutch oven (preferably nonstick) - saute 2 medium chopped onions, 1 chopped carrot in 1/2 table spoon of olive oil for 2 to 3 minutes over moderate heat until onion is soft. Add shiitake mushrooms (chopped, cleaned and stemmed) 2 chopped garlic cloves, and salt and pepper to taste. Cook for 3 minutes, stirring frequently, until mushrooms are tender.

3. Add wine, 1 28-ounce can crushed tomatoes, sun-dried tomatoes, 1 1/4 cups water, oregano, basil, thyme, red pepper flakes, and the reserved cooked turkey. Bring the mixture to a simmer and cook over low heat for 2 hours. Add water and taste to adjust seasonings.

4. Boil 12 lasagna noodles in water. Drain noodles in colander. Then drop noodles into large bowl of ice water. Lay noodles out on kitchen towels.

5. Spray a 13 x 9 baking dish with nonstick vegetable spray. Spread about 1 cup of meat sauce in the prepared pan. Lay 3 noodles flat on top. Spread another cup of meat sauce over the noodles and top it with about 1 lb cottage cheese. Sprinkle mozzarella cheese and parmesan cheese over cottage cheese. Repeat the whole procedure to make another 3 layers, finsihing with sauce and cheese. Sprinkle with parsley.

6. Bake for 35 to 40 minutes or until the sauce is bubbling.

NOTES : A low-fat "turkey lasagna" that gives all the flavor of lasagna without all the fat.

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