¾ cup shredded part-skim mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan or Romano cheese
Preheat oven to 375°F. For sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown and vegetables are tender.
Stir in the tomato sauce, dried basil (if using), dried oregano (if using), fennel seeds, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.
Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. For ricotta mixture: In a small bowl, stir together ricotta cheese and egg white.
Lightly coat a 2-quart square baking dish or 1½-quart au gratin dish with nonstick cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish, trimming noodles to fit if necessary. Spread with one-third of the ricotta mixture. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice.
Bake, covered with foil, for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving.