1. Saute turkey with feneel seeds, salt & pepper. 2. Add onion and continue to saute until tender. 3. Add garlic and tomato paste. 4. Saute for 3-5 minutes. 5. Add crushed tomatoes and torn basil. 6. Slice eggplant and place on baking sheet sprayed with olive oil. 7. Spray top of eggplant and season with salt & pepper. 8. Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp. 9. Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together. 10. Build lasagna. 11. Put a thin layer of sauce on the bottom of the lasagna pan. 12. Place 4 lasagna noodles over sauce. 13. Top with 1/3 of sauce. 14. Top with 1/2 cheese mixture. 15. Top with eggplant "noodles". 16. Top with 1/3 sauce. 17. Top with the rest of the cheese mixture. 18. Place remaining 4 lasagna noodles. 19. Top noodles with remaining sauce. 20. Cover all with italian cheese blend. 21. Bake covered with foil at 350 for 1 hour. 22. Uncover for last 15 minutes to brown cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
