This meal requires a lot of chopping so expect about 45 minutes to prepare and another 45 minutes to bake. But it makes enough for 2-3 days. This lasagna is so filling and garden fresh you will not miss the tomato sauce, I promise.

3 tbsp olive oil
1 onion
5-6 cloves garlic
1 lb ground turkey
1 pkg Italian sausage (optional)
4 tsp dried basil
4 tsp dried oregano
2 tsp black pepper
2 C mushrooms, sliced
4 tomatoes, diced
2 zucchinis, peeled & chopped
4 carrots, peeled & chopped
1 pkg frozen spinach
2-1/2 C low fat cottage cheese
4 egg whites
1 bunch fresh parsley, chopped
1/4 C parmesan cheese
12 whole wheat lasagna noodles
16 oz mozzarella cheese

3 tbsp olive oil 1 onion 5 -6 cloves garlic 1 lb ground turkey 1 pkg Italian sausage (optional) 4 tsp dried basil 4 tsp dried oregano 2 tsp black pepper 2 C mushrooms, sliced 4 tomatoes, diced 2 zucchinis, peeled & chopped 4 carrots, peeled & chopped 1 pkg frozen spinach 2 -1/2 C low fat cottage cheese 4 egg whites 1 bunch fresh parsley, chopped 1/4 C parmesan cheese 12 whole wheat lasagna noodles 16 oz mozzarella cheese

Take frozen spinach out of freezer to thaw and put lasagna noodles in water to soak. Preheat oven to 350 degrees.
Saute onion and garlic in olive oil. Add turkey, sausage, basil, oregano, and pepper and cook until turkey is no longer pink. While cooking, chop zucchinis and carrots and set aside in separate bowls. Slice mushrooms and tomatoes. Stir in mushrooms, tomatoes, and spinach and let simmer with lid on for 5-10 min, stirring occasionally. In mixing bowl, combine cottage cheese, egg whites, parsley, and parmesan cheese, set aside.
In large baking dish, layer half the noodles, half the turkey mixture, half the zucchini, half the carrots, and half the cottage cheese mixture. Then layer the other halves in the same order. Top with the bag of mozzarella cheese.
Bake until sauce is bubbling and cheese is melted, 45 min- 1 hour.

Prep and Cook Time: 1.5 hours