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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Best healthy lasagna ever! Ingredients:
16 ounces turkey, lean, ground |
52 ounces tomato and basil spaghetti sauce |
4 cups low fat cottage cheese |
2 cups mozzarella cheese, partly skim, shredded |
1/4 cup grated parmesan cheese |
1 large egg |
1 tablespoon extra virgin olive oil |
1 red bell pepper, diced |
1 medium zucchini, diced |
2 cloves garlic, minced |
9 ounce spinach |
12 ounces, , 16 pieces ronzoni healthy harves lasagna noodles |
Directions:
1. Bring 6 quarts of water along with 1 tablespoon of extra virgin olive oil to a rapid boil Add pasta 2 to 3 pieces at a time and stir; return to a rapid boil. Cook uncovered, stirring occasionally, for about 10 minutes. When pasta pieces are cooked, pour into a strainer and rinse with cold water. Drain well. Separate cooked pasta pieces and lay them on wax paper, cutting board or aluminum foil to keep pieces from sticking.
2. Steam spinach and press out excess water. Allow to cool. In a 3-quart saucepan over medium-high heat, brown meat; drain and set aside. Spray saucepan with non-stick cooking spray, saute vegetables and garlic for 2 to 3 minutes. Add cooked meat and sauce to vegetables and garlic, simmer for 5 minutes. In a medium size bowl combine cooked spinach, cottage cheese and egg, mix well.
3. Heat oven to 350 degrees. Spray 15X11X2 baking dish with non-stick spray. Lightly spread a little bot of sauce (no more than 1/4 cup) on the baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Then take 1 pasta piece and cut to fit the width of the pan. Then spread a layer of sauce evenly over pasta pieces (the sauce is thick enough to cover noodles).
4. Cut 6 pasta pieces to fit the length and width of the pan, layer over the sauce. Evenly spread cottage cheese and spinach mixture over pasta pieces. Sprinke 1 1/4 cup of mozzarella evenly over cottage cheese and spinach mixture. Arrange 4 pasta pieces lengthwise over mozzarella. Then take 1 piece and cut to fit and cover the area remaining (width of the pan). Spread last layer of sauce evenly over pasta pieces. Then evenly top with remaining mozzarella and parmesan cheese. Cover with foil. Bake 40 minutes. Remove foil and bake another 5 to 10 minutes or until hot and bubbly. Let stand 10 minutes befor cutting into 12 equal pieces.
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