You may also like
Categories:
ground turkey fennel seed onion garlic salt black pepper tomato paste tomatoes basil cottage cheese Egg Beaters Parmesan cheese carrot zucchini fresh spinach garlic salt ground nutmeg lasagna noodles eggplant Italian cheese blend
Viewed: 36 - Published at: 6 years agoIngredients
- 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
Method
- Saute turkey with feneel seeds, salt & pepper.
- Add onion and continue to saute until tender.
- Add garlic and tomato paste.
- Saute for 3-5 minutes.
- Add crushed tomatoes and torn basil.
- Slice eggplant and place on baking sheet sprayed with olive oil.
- Spray top of eggplant and season with salt & pepper.
- Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
- Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
- Build lasagna.
- Put a thin layer of sauce on the bottom of the lasagna pan.
- Place 4 lasagna noodles over sauce.
- Top with 1/3 of sauce.
- Top with 1/2 cheese mixture.
- Top with eggplant "noodles".
- Top with 1/3 sauce.
- Top with the rest of the cheese mixture.
- Place remaining 4 lasagna noodles.
- Top noodles with remaining sauce.
- Cover all with italian cheese blend.
- Bake covered with foil at 350 for 1 hour.
- Uncover for last 15 minutes to brown cheese.
