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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Original recipe. Low-fat, highly nutritious vegetable lasagna. Amazingly light for those humid summer nights. Ingredients:
9 -12 whole wheat lasagna noodles |
1 lb lean ground turkey (93% fat free or better) (optional) |
15 ounces fat-free ricotta cheese |
1/4 cup grated parmesan cheese |
1 egg |
10 ounces frozen spinach, thawed |
1 small summer squash or 1 small zucchini, in 1-inch pieces |
1 small eggplant, in 1-inch pieces |
3/4 cup cooking white wine |
8 ounces fat free cream cheese, cubed |
1/2 cup chicken stock or 1/2 cup vegetable stock |
10 fresh basil leaves |
Directions:
1. Preheat the oven to 350 degrees.
2. Start by boiling your pasta water. You'll want to use a large pot and fill it almost all the way to the top to cover all the noodles. Cook to almost al dente.
3. Meanwhile, start browning your ground turkey (if you are using it) in a skillet.
4. In a medium bowl, mix the ricotta and parmesan cheeses. Add the egg and stir until well mixed. Add the spinach and stir. Add the squash and eggplant and give it a little toss.
5. When meat is almost brown, add the white wine to the skillet and reduce to half. Add the cream cheese cubes one or two at a time, mixing along the way until all the meat is coated. Add the vegetable stock and basil.
6. Drain your cooked noodles well. Run with cold water to stop the cooking process.
7. In a lightly-greased 9x13 pan, add the first layer of noodles (3-4). Add half of your ricotta and vegetable mix. Add 1/3 of the meat sauce. Repeat a second time. For the third layer, use the remaining noodles and the last 1/3 of the meat sauce.
8. Place on the middle rack and cook for 40 minutes or until bubbly. Enjoy!
9. Note: You can use whatever vegetables you like or are in season. Asparagus and mushrooms would be excellent in this dish!
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