Lasagna:

1. Preheat oven to 400 F.
2. Lightly coat a nonstick cookie sheet with nonfat vegetable cooking spray. Place eggplant and zucchini slices on the sheet, cover with foil, and bake for about 15 minutes or until slices are soft. Remove from oven and set aside.
3. Heat a skillet over medium heat and coat with nonfat vegetable cooking spray. Place ground turkey, coriander, black pepper, and cayenne pepper in the skillet and sauté until brown-approximately 3 to 4 minutes.
4. Lasagna assembly: Lightly spray an ovenproof baking dish with nonfat vegetable cooking spray. Alternate layers of baked eggplant, ground turkey, marinara sauce, and baked zucchini. Top with marinara sauce. Repeat the process if necessary.
5. Bake for 15 minutes or until heated through.
6. Top with chopped fresh basil.

Marinara Sauce:

1. Heat a medium-sized, nonstick skillet over medium heat and coat with cooking spray. Add the onion and cook for 2-3 minutes, until softened. Add the plum tomatoes, canned tomatoes, and basil.
2. Simmer gently for 15 minutes. Let it cool and refrigerate for 3-5 days, or place in freezer until ready to use.

Recipe from The Ultimate New York Body Plan McGraw-Hill copyright © 2005