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