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Recipes

Luscious 'n Healthy Vegetable Lasagna

Written on January 01, 2005

Prep Time: 30-40 minutes Cooking Time: 40 minutes Yield: 6-8 servings

1 lb. all white ground turkey (cooked and drained)
4 med. garden tomatoes (sliced)
Vegetable cooking spray
2 T. Bertolli Olive Oil
1 sm. package frozen spinach
1/4 c. Balsamic Vinegar
1c. fresh parmesan cheese
1 1/2 tsp. basil
2 -26 oz. bottles low sodium
1 large onion/ chopped
spaghetti/pasta sauce
1 med. eggplant or 1/2 large
8 oz. low-fat cottage cheese
1 med. zucchini
1 pkg. 8 oz. Lasagna noodles
1 lb. sliced mushrooms

In large skillet add Bertolli Olive oil, basil and vinegar.
Gently stir in onion, eggplant, zucchini and mushrooms until tender.
Meanwhile, cook lasagna noodles according to package directions.
Drain pasta and line the bottom of 13x9x2 inch lightly spray baking pan.
On top of 1st layer of noodles sprinkle 1/2 of veggie mixture, 1/2 of spinach, 1/4 c. of Parmesan cheese, 1/2 cottage cheese and end with 1 bottle of sauce.
Begin 2nd layer and ending with sauce and top with remaining parmesan cheese.
Bake uncovered for 40 minutes, ( allow extra time if lasagna has been refrigerated.)
Let cool for 5-10 minutes before serving.