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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Amazing tasting lasagna without all the calories from the pasta! Ingredients:
450 g ground turkey |
500 g nonfat cottage cheese |
1 eggplant |
1 medium zucchini |
6 cups baby spinach |
1 cup red onion |
1 can tomato paste |
1/4 cup fresh oregano |
1 tbsp garlic powder |
2 tbsp dried tarragon |
1 cup shredded cheese |
Directions:
1. Preheat your oven to 400 degrees
2. Mix the cottage cheese and spinach together in a bowl and set on one side
3. In a fry pan, brown the ground turkey until cooked, add in the red onion and cook until translucent. Add the can of tomato paste, the oregano, garlic powder and dried tarragon. This mixture will make a very dry thick pasta sauce - do not add any more liquid to this. Once cooked through, set to one side.
4. Slice the eggplant and the zucchini lengthwise to make the lasagna . Put a layer of the Eggplant in your lasagna dish, covering the bottom - I used a 5x9 glass baking dish. Directly on top of the layer of eggplant pour on half of the cooked turkey mixture. Layer a single layer of the sliced zucchini over the cooked turkey, then cover that layer with all of the cottage cheese and spinach mixture. Top the spinach and cottage cheese with another layer of eggplant, and pour the remaining cooked turkey mixture on top of this. Sprinkle the shredded cheese evenly over top of the turkey - use low fat or fat free to lower the calorie and fat count if desired.
5. Wrap a layer of heavy duty aluminum foil over top of the lasagna dish and put in the oven for 40 minutes.
6. Once the 40 minutes is up, remove the foil, and put the dish under the broiler until the cheese has gone slightly golden on top.
7. Allow to cool for a few minutes before serving.
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