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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 9 |
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My version of Italian comfort food. Ingredients:
1 lb ground turkey |
1 tablespoon fennel seed |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 cup tomato paste |
3 cups crushed tomatoes |
6 -8 fresh basil leaves |
2 cups fat-free cottage cheese |
1/2 cup egg beaters egg substitute |
1/2 cup parmesan cheese |
1 cup shredded carrot |
1 cup shredded zucchini |
2 cups fresh spinach |
1 teaspoon garlic salt |
1/4 teaspoon fresh ground nutmeg |
8 no-boil lasagna noodles |
1 eggplant, sliced thinly lengthwise |
2 cups reduced-fat italian cheese blend |
Directions:
1. Saute turkey with feneel seeds, salt & pepper.
2. Add onion and continue to saute until tender.
3. Add garlic and tomato paste.
4. Saute for 3-5 minutes.
5. Add crushed tomatoes and torn basil.
6. Slice eggplant and place on baking sheet sprayed with olive oil.
7. Spray top of eggplant and season with salt & pepper.
8. Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
9. Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
10. Build lasagna.
11. Put a thin layer of sauce on the bottom of the lasagna pan.
12. Place 4 lasagna noodles over sauce.
13. Top with 1/3 of sauce.
14. Top with 1/2 cheese mixture.
15. Top with eggplant noodles .
16. Top with 1/3 sauce.
17. Top with the rest of the cheese mixture.
18. Place remaining 4 lasagna noodles.
19. Top noodles with remaining sauce.
20. Cover all with italian cheese blend.
21. Bake covered with foil at 350 for 1 hour.
22. Uncover for last 15 minutes to brown cheese.
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