Vegetable Lasagna

• 1 lb. extra-lean ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 c. sliced mushrooms
• 1/2 medium-size zucchini, thinly sliced
• 1 c. fresh spinach, stems removed and torn into pieces
• 10 oz. jar sun-dried tomatoes
• 15 oz. jar prepared pasta sauce (Classico sun-dried tomato sauce)
• 12 oz. can tomato paste
• 1 c. water
• oregano to taste
• 16 oz. fat-free cottage cheese
• 15 oz. pkg. whole wheat lasagna noodles
• 1 c. shredded low-fat Mozzarella cheese
• nonstick cooking spray

1. Preheat oven to 450u0b0.
2. Brown meat with onion, garlic and mushrooms in a large pan.
3. Add zucchini, spinach and sun-dried tomatoes, along with some salt and pepper to taste.
4. Simmer over medium heat, covered, for 5 to 10 minutes, then add pasta sauce, tomato paste, water and oregano.
5. Reduce to low-medium heat and simmer about five minutes, stirring often.
6. Sauce should be watery.
7. Add cottage cheese and remove from heat.

extralean ground turkey, onion, garlic, mushrooms, zucchini, fresh spinach, tomatoes, pasta sauce, tomato paste, water, oregano, cottage cheese, whole wheat lasagna noodles, mozzarella cheese, nonstick cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54469 (may not work)