Lasagne with Roasted Onions, Ground Turkey and Thyme

3 1/2 lbs. (about 5 large)red onions, sliced thin
3 slices bacon, diced
3 Tablespoons balsamic or red wine vinegar
1 lb. ground turkey
3 Tablespoons minced fresh or 3 teaspoons crumbled dry thyme leaves
10 dry wide lasagne noodles (about 5 oz. total)
2 cups regular-strength chicken broth
1 1/2 cups low-fat milk
2 Tablespoons cornstarch dissolved in 1/4 cup water
1 cup (4 oz.) shredded parmesan cheese

Preheat oven to 400 degrees F.

In an 11- by 7-inch roasting pan, mix together onions, bacon, and vinegar.

Bake, stirring occasionally, until onions and bacon are well browned, about 55 minutes.

Sprinkle with turkey and 1 Tablespoon fresh or 1 teaspoon dry thyme and bake until turkey just turns white, 8 to 10 minutes. Transfer onion-meat mixture to a bowl; reserve pan.

Meanwhile, bring 3 quarts water to a boil in a 5- to 6-quart pan over high heat. Add noodles and cook, uncovered, until just tender to bite, about 8 minutes. Drain and immediately immerse in cold water.

To reserved roasting pan, add broth, milk, and remaining thyme. Place over high heat and bring to a boil, stirring to free browned bits.

Stir cornstarch mixture and then whisk into broth; stir until boiling. Remove from heat.

Drain noodles; blot dry. Slightly overlap 5 noodles over bottom of a lightly oiled 8- by 12-inch or 9- by 13-inch baking dish. Top with half each of the meat, sauce, and cheese. Repeat layers to use remaining noodles, meat, sauce and cheese. If made ahead, cover and chill up until next day.

Preheat oven to 375 degrees F.

Bake lasagne, uncovered until top is browned and casserole is bubbling, about 40 minutes (45 to 50 minutes if chilled). Let stand 10 minutes before serving

Servings: 8.