Advance preparation: In 2-quart saucepan cook onion and garlic in reserved tomato juice until tender over medium heat. Add tomatoes, tomato sauce, water, honey, oregano, thyme, the first 1/4 tsp. Salt, and bay leaf. Bring to boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook manicotti just until barely tender; drain and rinse with cold water. Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan, parsley, 1/4 tsp. Salt, and pepper. Spoon cheese mixture into manicotti shells. Pour about half the tomato mixture into 13X9-inch baking dish. Arrange stuffed shells inside. Pour remaining sauce over shells and sprinkle with remaining cheese. Cover with foil and refrigerate up to 24 hours. Before serving: Bake manicotti, covered, at 350 degrees 45-50 minutes, until hot and bubbly. Makes 6 servings.