I was craving Italian today. Lasagna sounded good. I was inspired by someone special to make this and also on a healthy note. Well as much as you can with Lasagna. Come on now..look at the cheese!!! This special person loves Lasagna very much and also is conscious of what they take in so I created a healthy twist as an inspiration for me to a path I'm on in enjoying food but being healthy conscious about it. Thank you..you know who you are. :)
Whole Wheat Lasagna
1 pkg. Whole Wheat organic Lasagna noodles (ready to bake..no boiling)
1.5 lbs. Jennio Turkey
1 Medium Onion, diced
1 tbsp Garlic, minced
1/2 tsp ground Oregano
1 1/2 tsp dried Basil
1/2 tsp Red Pepper flakes
Black Pepper and minimal Salt to taste
6 oz Tomato Paste
2 Large cans of Tomato Sauce
24 oz.Cottage Cheese, Non fat
3/4 cup Parmesan Cheese
1 tsp Italian seasoning
2 eggs
2 Zucchini's, thinly sliced
Mozzarella Cheese
1.Preheat oven to 375. Spray a 9x13 pan with nonstick spray.
2. Cook ground turkey, once fully cooked add garlic and onions, saute a bit. Add basil, oregano, red pepper flakes and black pepper. Cook for another few minutes so all flavors mingle together.
3. Add tomato paste and tomato sauce, if too thick may add a little water. Stir everything well and bring to a light simmer for 5-10 minutes.
4. Mix cottage cheese, eggs, italian seasoning and parmesan cheese together set aside and assembly process starts.
5. 1/2 cup sauce spread on bottom of pan, layer lasagna noodles, this one I used 4 on each layer. Then spread about 1/3 cup of cottage cheese filling on top of noodle, then added sliced zucchini, then shredded mozzarella, more sauce and repeated layers with the mozzarella cheese layer being the last one on top.
6. Cover with foil and baked for 35 minutes. Removed foil and baked for an additional 15 uncovered. Let sit before cutting.
This was really good!! It doesn't need salt do to the sodium content in tomato sauce which you can opt to use without sodium. Lasagna is Lasagna. You can't go wrong as long as there is good balance between all characters and the sauce is perfect! :) Use your personal preference as to how much cheese. Mmmmmm...thanks to my Sunshine of a friend.
1.5 lbs. Jennio Turkey
1 Medium Onion, diced
1 tbsp Garlic, minced
1/2 tsp ground Oregano
1 1/2 tsp dried Basil
1/2 tsp Red Pepper flakes
Black Pepper and minimal Salt to taste
6 oz Tomato Paste
2 Large cans of Tomato Sauce
24 oz.Cottage Cheese, Non fat
3/4 cup Parmesan Cheese
1 tsp Italian seasoning
2 eggs
2 Zucchini's, thinly sliced
Mozzarella Cheese
1.Preheat oven to 375. Spray a 9x13 pan with nonstick spray.
2. Cook ground turkey, once fully cooked add garlic and onions, saute a bit. Add basil, oregano, red pepper flakes and black pepper. Cook for another few minutes so all flavors mingle together.
3. Add tomato paste and tomato sauce, if too thick may add a little water. Stir everything well and bring to a light simmer for 5-10 minutes.
4. Mix cottage cheese, eggs, italian seasoning and parmesan cheese together set aside and assembly process starts.
5. 1/2 cup sauce spread on bottom of pan, layer lasagna noodles, this one I used 4 on each layer. Then spread about 1/3 cup of cottage cheese filling on top of noodle, then added sliced zucchini, then shredded mozzarella, more sauce and repeated layers with the mozzarella cheese layer being the last one on top.
6. Cover with foil and baked for 35 minutes. Removed foil and baked for an additional 15 uncovered. Let sit before cutting.
This was really good!! It doesn't need salt do to the sodium content in tomato sauce which you can opt to use without sodium. Lasagna is Lasagna. You can't go wrong as long as there is good balance between all characters and the sauce is perfect! :) Use your personal preference as to how much cheese. Mmmmmm...thanks to my Sunshine of a friend.
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