Lasagna

I prefer all pasta with homemade sauce; unfortunately, I don't always have that kind of time, so a store-bought marinara works as well.

Ingredients:

1 box whole wheat lasagna noodles
1 lb. lean ground turkey
5 cups marinara sauce
1 24 oz. container low-fat, small curd cottage cheese
2.5 cups shredded skim mozzarella
2 tbsp. reduced fat parmesan cheese
1/4 cup chopped fresh parsley
2 cups chopped fresh spinach
1 egg


Brown ground turkey in a pot. I like to add a little water rather than oil to prevent sticking. Once cooked, add marinara. Meanwhile, cook lasagna noodles.

In a bowl, mix cottage cheese, 1/2 cup mozzarella, parmesan, parsley, spinach and egg.

Once the noodles are cooked, drain and allow them to cool enough to handle them.

In a 9' by 12' baking pan:

1. layer of sauce to cover the bottom of the pan. (About a cup)
2. layer of noodles.
3. half the cheese mix, spread evenly.
4. layer of noodles.
5. layer of sauce (about 2 cups), topped with 1 cup shredded mozzarella.
6. Layer of noodles.
7. Layer of the other half of the cheese mixture, spread evenly.
8. Layer of noodles.
9. Rest of the sauce, then sprinkle with last cup of shredded mozzarella.

Cover with foil, then bake in a 375 degree over for about 50 minutes. Remove the foil for the last 15 minutes.

Let cool for at least 10 minutes, until it "sets" and is easy to cut and serve.

Cut into 12 equal pieces. Each piece will have approx. 335 calories. I love to serve lasagna with a big leafy salad and vinegar and oil dressing.