Prep 25 mins
Cook 40 mins
Original recipe. Low-fat, highly nutritious vegetable lasagna. Amazingly light for those humid summer nights.
- 9 -12 whole wheat lasagna noodles
- 1 lb lean ground turkey (93% fat free or better) (optional)
- 15 ounces fat-free ricotta cheese
- 1⁄4 cup grated parmesan cheese
- 1 egg
- 10 ounces frozen spinach, thawed
- 1 small summer squash or 1 small zucchini, in 1-inch pieces
- 1 small eggplant, in 1-inch pieces
- 3⁄4 cup cooking white wine
- 8 ounces fat free cream cheese, cubed
- 1⁄2 cup chicken stock or 1⁄2 cup vegetable stock
- 10 fresh basil leaves
- Preheat the oven to 350 degrees.
- Start by boiling your pasta water. You'll want to use a large pot and fill it almost all the way to the top to cover all the noodles. Cook to almost al dente.
- Meanwhile, start browning your ground turkey (if you are using it) in a skillet.
- In a medium bowl, mix the ricotta and parmesan cheeses. Add the egg and stir until well mixed. Add the spinach and stir. Add the squash and eggplant and give it a little toss.
- When meat is almost brown, add the white wine to the skillet and reduce to half. Add the cream cheese cubes one or two at a time, mixing along the way until all the meat is coated. Add the vegetable stock and basil.
- Drain your cooked noodles well. Run with cold water to stop the cooking process.
- In a lightly-greased 9x13" pan, add the first layer of noodles (3-4). Add half of your ricotta and vegetable mix. Add 1/3 of the meat sauce. Repeat a second time. For the third layer, use the remaining noodles and the last 1/3 of the meat sauce.
- Place on the middle rack and cook for 40 minutes or until bubbly. Enjoy!
- Note: You can use whatever vegetables you like or are in season. Asparagus and mushrooms would be excellent in this dish!