Guilt Free Greek Lasagna

Cultural Twist's Note:

The Feta and the Sundried Tomatoes make this a treat.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 5 sun-dried tomatoes (not oil-packed)
• 2 teaspoons olive oil
• 1 1/2 cups chopped red onions
• 2 teaspoons minced garlic
• 1 1/4 lbs extra-lean ground turkey
• 8 ounces lean Italian turkey sausage
• 1 cup packed grated unpeeled zucchini
• 2 cups your favourite pasta sauce, tomato
• 1 (8 ounce) can tomatoes with mixed Italian herbs, undrained, chopped
• 1 tablespoon dried Italian seasoning
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup minced fresh basil leaf
• 2 cups light ricotta cheese
• 2 ounces crumbled feta cheese with herbs
• 1 (8 ounce) package frozen spinach, thawed, squeezed dry and chopped
• 1 egg
• 12 whole wheat lasagna noodles
• 1 1/2 cups four cheese blend, shredded

Directions:

1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
2. To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
3. Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add from pasta sauce to ground black pepper inclusive. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
4. Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
5. Combine ricotta, feta and spinach in a bowl. Refridgerate until needed.
6. Cook lasagna noodles according to package directions. Drain well.
7. Preheat oven to 375ºF. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish.
8. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.
9. Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.