Barbecue Beef Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, pork or turkey*
1 medium yellow onion, chopped
2 cans (15-oz. each) tomato sauce
1/4 cup water
2 tbsp. red wine vinegar
1/3 cup packed brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. liquid smoke flavoring (optional)
1/4 tsp. ground red pepper (cayenne)
1 10-oz.) package frozen corn, thawed, reserving 1/4 cup
1 (15-oz.) container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup shredded low-fat sharp cheddar cheese

Cook pasta according to package directions; drain.

Spray large skillet with cooking spray; place over medium-high heat until hot. Add beef and onions, saute until beef is no longer pink and onions are soft. Drain well.

Combine tomato sauce, water, vinegar, brown sugar, Worcestershire sauce, mustard, smoke flavoring and red pepper in a medium bowl. Add to skillet with corn; mix well and simmer for 5-10 minutes, partially covered.

Combine ricotta cheese and egg substitute.

Preheat oven to 350F.

Spread 1 cup of the sauce mixture over the bottom of a 9x13-inch baking pan that has been coated with cooking spray. Arrange 4 pieces of lasagna, lengthwise, over the sauce. Cover with 1 1/2 cups of sauce. Spread half the ricotta on top. Arrange another 4 pieces of lasagna over ricotta and top with another 1 1/2 cups sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagna over ricotta and cover with remaining sauce.

Cover lasagna with foil and bake 30 minutes. Remove from oven, and let stand, covered for 10 minutes. Sprinkle cheese on top. Cover, and let stand 5 minutes, or until cheese melts.

*Note: For a vegetarian alternative, substitute meat with one (14.5-oz.) can of navy or great northern beans.

Servings: 10
Source: National Pasta Association