Ingredients 

• 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.