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Vegetable lasagna

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Ingredients/Components

extra-lean ground turkey - 1 lb
medium onion, diced - 1 item
garlic cloves, minced - 3 item
sliced mushrooms - 3 c
medium-size zucchini, thinly sliced - 1/2 item
fresh spinach, stems removed and torn into pieces - 1 c
jar sun-dried tomatoes - 10 oz
jar prepared pasta sauce Classico sun-dried tomato sauce - 15 oz
can tomato paste - 12 oz
water - 1 c
oregano to taste - 1 item
fat-free cottage cheese - 16 oz
pkg - 15 oz
shredded low-fat Mozzarella cheese - 1 c
nonstick cooking spray - 1 item

How to make vegetable lasagna:

Preheat oven to 450°. Brown meat with onion, garlic and mushrooms in a large pan. Add zucchini, spinach and sun-dried tomatoes, along with some salt and pepper to taste. Simmer over medium heat, covered, for 5 to 10 minutes, then add pasta sauce, tomato paste, water and oregano. Reduce to low-medium heat and simmer about five minutes, stirring often. Sauce should be watery. Add cottage cheese and remove from heat.

In a 13 x 9-inch casserole dish sprayed with nonstick cooking spray, layer noodles, sauce and Mozzarella, repeating up to three times. Cover the top layer of sauce more heavily with cheese, then sprinkle a little oregano on top. Cover with foil and bake 30 to 40 minutes. Remove foil for the last 10 minutes, then cut and serve. Makes 10 servings.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

3.6

Average rating: 3.6, total votes: 8

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