INGREDIENTS:
-Hodgson Mill Whole Wheat Organic Lasagna noodles with ground flax (or whole wheat lasagna noodles of your choice
SAUCE:
– 10 oz tomato sauce
-1/2 c.fresh basil, chopped
-1 Medium sweet onion, chopped
-3 cloves garlic, chopped
-16 oz /1 lb ground turkey, (12 oz 99% lean, 4 oz 93% lean)
-2 Tbsp extra virgin olive oil olive oil
CHEESE MIXTURE:
-6 oz part skim (light) ricotta cheese
-6 oz non fat cottage cheese
-1 egg white
-1/2 c low fat Parmesan cheese
-2 Tbsp of fresh parsley, chopped
-1/2 cup non fat almond mozzarella cheese
ROASTED VEGGIES
-2 Tbsp olive oil
-3 zucchini, sliced
-3 yellow squash, sliced
-8 oz sliced mushrooms
-1 large egg plant, chopped into cubes
-1 cup broccoli florets
-1 cup tomatoes, diced
-1 tbsp Italian seasoning
-1 tbsp garlic powder
-pepper to taste
DIRECTIONS:
-Place pot of hot water on the stove top with the noodles inside the pot. You don’t have to boil them, you’re going to leave them sit in the hot water while you prep everything else. They will soften on their own.
-Chop up all veggies (zucchini, squash, broccoli, mushrooms, egg plant, tomatoes) and toss them in olive oil, fresh ground pepper, garlic and Italian seasoning.
-Place them in the oven and bake until soft, about 25 minutes. Turn on Broil until slightly golden brow, about 5-10 minutes, and then take them out of the oven and allow them to cool.
-Use a large skillet to cook the sweet onion in 2 Tbsp olive oil until cooked.
-Add diced garlic cloves and cook an additional minute, then add the mixture of ground turkey. (99% and 93% lean)
-Cook the turkey until no longer pink, then add your tomato sauce right into the turkey.
-Add the basil, Italian seasoning and allow to simmer for 15-20 minutes until sauce thickens and flavor is of your liking.
-Combine ricotta and cottage cheese, egg white add fresh ground pepper to taste, add fresh chopped parsley and mix it well. Set aside.
-When everything’s ready to go, spread a little sauce in the bottom of your lasagna pan. Gently place a row of lasagna noodles over the sauce. Layer in this sequence, sauce, noodles, veggies, cheese mixture then non fat almond mozzarella, repeat… Top off with remaining sauce and Parmesan cheese.
-Sprinkle parsley flakes or place large pieces of fresh basil over top.
-Bake uncovered for 35 minutes or so, until hot and bubbly and cheese on top is melted and golden brown to your liking.
Enjoy!!!
(note, cheeses can be limited or reduced, based on your liking)
