This delightful dish is full of veggies and low in
fat!
SAUCE:
¼ tsp. olive oil
½ brown onion, diced
3 cloves garlic, minced
5 oz. Low-fat breakfast turkey sausage (Healthy
Choice), chopped
3 ½ - 4 cups spaghetti sauce
2 Tbsp. Balsamic vinegar
FILLING:
2 cups fat-free cottage cheese
2 egg whites
¼ tsp. nutmeg
Ground black pepper to taste
3 cups shredded zucchini
1 cup shredded low-fat mozzarella cheese
12 pieces no-cook lasagna pasta
12-14 fresh basil leaves (you can use dried but
fresh is MUCH better)
2 cups sliced mushrooms
½ eggplant, thinly sliced
1 cup fresh spinach leaves
2 Tbsp. Parmesan cheese
Preheat oven to 350 degrees F. In a saucepan, heat olive oil and cook onion
until soft, then add garlic. Add
sausage and cook until browned. Add
spaghetti sauce and vinegar, heat for about a minute and set aside.
In a separate bowl, mix together cottage cheese, egg
whites, nutmeg and pepper; set aside.
In another bowl mix together zucchini and mozzarella
cheese and set aside.
*In the bottom of a 9 x 13 inch pan, evenly spread 1
cup spaghetti sauce.
*Lay 3 pieces of pasta on the sauce without
overlapping.
*Now layer ½ cup cottage cheese mixture, all basil
leaves, mushrooms and 1 cup sauce.
*Follow with layers of 1 cup zucchini/mozzarella
mix, 3 pieces pasta, 1cup cottage cheese mixture and eggplant.
*Again layer 1 cup spaghetti sauce, 1 cup
zucchini/mozzarella mixture, 3 pieces pasta, then ½ cup cottage cheese mixture.
*Spread the spinach evenly, then top with 1 cup
zucchini/mozzarella.
*Lay down the remaining 3 pieces of pasta, then
remaining sauce.
*Add the rest of the zucchini/mozzarella mixture.
*Top with parmesan cheese.
Cover the pan with aluminum foil and bake 35
minutes; uncover and cook another 20 minutes or until bubbly. Let dish cool 10-15 minutes before
serving. Makes eight servings.
267 calories
22 g protein
38 g carbs
3 g fat
Takes about 40 minutes to prepare, but it can save
you time in the long run…..LEFTOVERS!!!