1 onion chopped

2 Tbsp olive oil

2 lb ground chicken

1 clove garlic, crushed

6 oz no-salt-added tomato paste

1 28-oz can crushed tomatoes

3/4 cup white wine

1 tsp salt

Freshly ground pepper

2 Tbsp chopped fresh basil

1 Tbsp chopped fresh oregano

1/4 tsp each nutmeg and thyme

1 bay leaf

1/2 cup chopped fresh parsley

1 lb whole-wheat lasagna noodles, cooked, drained

Nonfat cooking spray

1 lb reduced-fat ricotta cheese

8 oz shredded reduced-fat cheese

2 Tbsp grated cheese

Sauté onion in oil until limp.

Add chicken and cook, stirring, 5 minutes.

Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf.

Bring to boil, cover and simmer 20 minutes.

Remove cover and cook 15 minutes.

Remove bay leaf and stir in parsley.

Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking dish.

Spread spoonful of sauce in bottom of dish.

Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 cheese. Repeat 2 times.

End with sauce smoothed over top.

Sprinkle with cheese. Bake for 45 minutes.