Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, onion, green pepper, and minced garlic; cook until turkey is lightly browned, stirring until it crumbles. Drain turkey mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Return turkey mixture to skillet. Add tomato and next 7 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat, and set aside.
Combine ricotta cheese and egg substitute in a small bowl, stirring well.
Coat 2 (7- x 5 1/4- x 1 1/2-inch) baking dishes with cooking spray. Cut each noodle in half crosswise. Place 2 cooked noodle halves lengthwise in a single layer in bottom of each dish. Top each with one-fourth of turkey mixture and one-fourth of ricotta cheese mixture. Sprinkle each with 1/4 cup mozzarella cheese and 1 1/2 teaspoons Parmesan cheese; repeat layers with remaining noodle halves, turkey mixture, ricotta cheese mixture, and mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes before serving.
To Freeze: Cover unbaked lasagna with heavy-duty aluminum foil, and label. Freeze up to 1 month. To Serve Two: Thaw 1 lasagna in refrigerator or microwave oven. Bake, uncovered, at 325 ° for 35 to 40 minutes or until thoroughly heated. Let stand 10 minutes before serving.