Thursday, January 8, 2009

Vegetable Lasagna

The spinach leaves are just screaming "I'm so good for you"...


Light and Luscious Lasagna

Sauce: 1 bottle of your favorite spaghetti sauce
1/4 tsp. Olive oil
1/2 onion, diced
3 cloves garlic, minced
5 oz. extra lean ground turkey breast
2 Tbsp. Balsamic vinegar

Filling:
2 cups fat-free cottage cheese
2 egg whites
1/4 tsp. Nutmeg salt and pepper to taste
3 cups shredded zucchini
1 cup shredded low fat mozzarella cheese
12 pieces lasagna pasta (I like Hodgson Mill whole wheat Lasagna), cooked
12-14 fresh basil leaves
2 cups sliced mushrooms
1 cup fresh spinach leaves
2 Tbsp. Parmesan cheese

Preheat oven to 350 degrees. In a saucepan, heat olive oil and cook onion until soft, then add garlic. Add ground turkey and cook until browned. Add spaghetti sauce and vinegar, heat for about a minute and set aside. In a separate bowl mix together cottage cheese, egg whites, nutmeg and pepper: set aside. In another bowl mix together zucchini and mozzarella cheese and set aside. In the bottom of a 9x13in pan, evenly spread 1 cup of spaghetti sauce. Place 3 pieces of pasta on the sauce without overlapping. Now build your lasagna layers starting with ½ cup of your cottage cheese mixture. Next comes all of your basil leaves followed by your mushrooms and 1 cup of the sauce mixture. Now add 3 more noodles, 1 cup zucchini mixture, and spread your spinach over the top evenly. Add ½ cup cottage cheese mixture and three more noodles. Add remaining sauce, zucchini mixture and top with the Parmesan cheese. Cover pan with aluminum foil and bake 35 minutes: uncover and cook another 20 minutes or until bubbly. Let stand10-15 minutes before serving.
Contributed by Becki Cutler

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