Serves 10 to 12
1 8-ounce box cooked lasagna pasta
1 large zucchini, sliced
1 large squash, sliced
1 cup broccoli florets
1 pound 90 percent lean ground turkey
3 cups marinara sauce
1 ¾ cups fat-free ricotta cheese
¼ cup Egg Beaters, slightly beaten
½ teaspoon dried basil
½ teaspoon oregano
16 ounces (2 cups) fat-free shredded mozzarella cheese
¼ cup reduced-fat Parmesan cheese
To drop the calorie count on this recipe even further, remove the lasagna noodles completely and blend these ingredients as a casserole.
Boil lasagna pasta until softened.
Cook veggies in nonstick pan on medium heat until they start to brown. Remove veggies from heat and set aside. Cook turkey over medium heat until browned.
Drain the turkey and stir in marinara sauce.
In small bowl, stir together ricotta, Egg Beaters, basil, and oregano.
Spread ¾ cup of turkey and marinara sauce mixture in 13" × 9" × 2" baking dish.
Place three pieces of lasagna noodles crosswise over sauce. Spread 2.3 cup ricotta mixture, then ¾ cup turkey sauce, then ½ cup veggies evenly over pasta. Sprinkle with 1 cup mozzarella and Parmesan cheese. Repeat with remaining ingredients.
Cover with foil and bake for 30 minutes. Remove foil. Bake 10 to 15 minutes more until bubbly.
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