Warm up this week with this healthy and easy lasagna recipe!
Ingredients
- 1 box whole wheat lasagna noodles
- 1 lb. ground turkey
- 3 cups chopped zucchini squash
- 3 cups chopped yellow squash
- 1 28-oz can crushed tomatoes
- 15 oz fat free cottage cheese
- 1/3 cup grated parmesan
- 1 egg
- 1/4 cup skim milk
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 cups fat free (or part skim) grated mozzarella
In a large saute pan brown the ground turkey over medium heat until almost cooked through. Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine. Let simmer for about 5 minutes. Meanwhile whisk together the cottage cheese, skim milk, parmesan, and egg. Spray a 9×13 pan with nonstick spray. Remove the tomato sauce from the heat and layer:
- tomato sauce on the bottom
- 1/3 of the lasagna sheets
- 1/3 of the cottage cheese mixture
- 1 cup zucchini squash
- 1 cup yellow squash
Make three layers and top it off with the mozzarella.
Preheat oven to 375. Leaving the foil on, bake at 375 for about 1 hour, then remove the foil and let it bake another 10 minutes or so until the top is bubbly and brown. Let it sit for about 10 minutes before serving.
ENJOY!
tips: Don’t just stop with squash! Lasagna is a great dish to add on the vegetables. Try adding a layer of spinach or kale!
