Turkey and Vegetable Lasagna

Ingredients

• Cooking Spray

• 1½ cups grated zucchini

• 1 cup grated carrots

• 4 oz chopped spinach (fresh can be substituted, if frozen thaw and squeeze out excess water)

• ½ tsp. salt

• 15 oz fat free ricotta

• ½ cup grated Parmesan

• 9 cooked, drained lasagna noodles

• 8 oz grated mozzarella (preferably reduced fat)

• ½-¾ lb. ground turkey or chicken

• 40 oz spaghetti sauce

Preparation

Brown and crumble turkey or chicken set aside. 

Spray nonstick pan with cooking spray; heat until hot.  Sauté zucchini and carrots about 5 minutes until tender.  Add spinach and salt.

Mix ricotta and parmesan. 

Spread 1 cup sauce on bottom of 9x13 baking pan.  Top with 3 noodles.  Spread half cheese mixture over noodles.  Layer with half of vegetable mixture.  Sprinkle half of turkey or chicken over vegetable layer.  Pour 1 cup sauce over meat.  Sprinkle with ¾ cup mozzarella.  Top with three noodles.  Repeat.  Pour remaining 2 cups sauce over top.  Cover with foil.  Bake 1 hour.  Remove from oven.  Sprinkle with remaining ½ cup mozzarella.  Let stand 5-10 minutes.