Ingredients
1 onion, chopped
4 cloves garlic, minced
1 red pepper, cut up into little pieces
1 cup low-fat cottage cheese
1 cup mozzarella cheese, shredded
1 cup parmesan cheese
4 cups fresh spinach
1 jar (24 oz) marinara sauce
1 can diced tomatoes
8 whole wheat lasagna noodles
1 pound ground turkey
1 teaspoon oregano
salt and pepper to taste
Directions
Put ground turkey in a big saucepan and cook till done, crumbling as it cooks so it doesn’t clump together. Pour into a colander and drain. Put onions, garlic and pepper into the saucepan and cook with leftover turkey juices till soft. In a medium bowl, mix together cottage cheese, and half of the mozzarella and half of the parmesan. Set aside. In medium saucepan put marinara sauce and diced tomatoes and simmer. In bottom of 9x13 pan, put a spoonful of sauce in the bottom and coat bottom. Layer 4 lasagna noodles (uncooked) three the long way and one the short way. Then put half of the cheese mixture on top, then half of the sauteed vegetables, a layer of spinach, a layer of ground turkey, and salt and pepper, if wanted. Then put half of the tomato sauce mix on top. Repeat with the noodles, then cheese mix, rest of the vegetables, spinach and ground turkey. Finish up with the rest of the tomato sauce, then the reserved half cup of parmesan and mozzarella.
Lightly cover with aluminum foil and cook at 350 degrees for 45 minutes, check to see if the noodles are cooked. If not, put in for another 10 minutes. When you take it out, it’s going to be kind of runny, so let it rest as long as possible. Cut down the long way, then three cuts to make 8 big pieces. This is amazingly delicious the next day, so I hope you have leftovers! Only 7 powerpoints on Weight Watcher’s per serving, and the best lasagna recipe I’ve ever had. I totally tweaked the basic Weight Watcher’s recipe, but since vegetables don’t count, only the added ground turkey adds one point.