VEGETABLE FRIENDLY LASAGNA

Vegetable Friendly Lasagna image

Provided by Yaminah Sutton

Categories Pasta

Time 1h45m

Number Of Ingredients 15

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1 lb ground chicken or turkey (sub: use shredded roasted chicken)
1 medium zucchini, sliced
1 medium squash, sliced
1/2 medium onion
1 green bell pepper
16 oz cottage cheese, fat-free
1 c parmasean cheese, grated
1 c homemade chunky tomato sauce, preferred
8-10 oz mozzarella cheese
1 egg
1/2 c turkey pepperoni
garlic powder
black pepper
kosher salt
1 bag(s) spinach, fresh (largest you can find)

Steps:

1. Optional: I make my sauce from scratch so I probably would make it the night before and refrigerate. I live by the motto that tomato sauce taste better the next day. But you can use pre-made chunky vegetable sauce.
2. In a pan brown and season chicken with salt, black pepper and garlic powder
3. In a saute pan in a little oil, cook zucchini, squash, onion, green pepper, and season with salt, garlic powder, and black pepper. Put in a strainer for about 1-2 hours to drain access juice.
4. In the cottage container, add egg, parmesean cheese, garlic powder, and black pepper to the cottage cheese.
5. Boil lasagna and place cooked noodle on parch paper to avoid sticking.
6. Layer in a medium glass lasagna dish
7. How to Layer Lasagna 1. Layer of tomato sauce (too much sauce can cause lasagna to be liquidy) 2. Layer of noodles 3. Layer of tomato sauce 4. Layer of cottage cheese 5. Layer of chicken 6. Layer of turkey pepperoni 7. Layer of vegetable mix 8. Layer of spinach 9. Layer of noodles 10. Layer of tomato sauce 11. Layer of cottage cheese 12. Layer of chicken 13. Layer of turkey pepperoni 14. Layer of vegetable mix 15. Layer of spinach 16. Layer of noodles 17. Layer of tomato sauce 18. Layer of cottage cheese 19. Final Layer of cheese, then season cheese -----red pepper (optional) -----garlic powder -----Italian seasoning
8. Bake for 30 minutes to 1 hour till cheese is melted