No Noodle lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.0 cup (not packed) Cottage Cheese, 2% Milkfat8.0 oz Mozzarella Cheese, part skim milk4.0 tbsp Parmesan Cheese, grated1.0 tbsp Rosemary2.0 cup, cubes Eggplant, fresh1.0 clove Garlic1.0 cup Leeks1.0 cup, sliced Zucchini2.0 cup Spaghetti Squash24.0 oz Turkey, Ground turkey, 93% lean1.0 cup Vegetable Broth4.0 serving Newman's Own Tomato & Roasted Garlic Sauce, 1/2 cup1.0 serving Basil Pesto (2 tbsp)2.0 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
Roast squash the day before
Precook ground Turkey in broth and 1 tblsp pesto with minced garlic, drain and set aside
I used sugar free newmans own sauce but feel free to use your favorite, later this with eggplant and zucchini
Add layer of combined parmesan, egg, cottage cheese, 1 tbsp pesto, garlic and onion powder, 3/4 of shredded mozz
Sauce, leeks and spaghetti squash, cheese mix
More sauce
Bake covered x80 mins at 350 then uncovered x15 mins with some cheese sprinkled on top
Serving Size: 12 servings in an 8x8 inch deep dish
Number of Servings: 12.0
Recipe submitted by SparkPeople user ASHENEEDSHELP.
Number of Servings: 12.0
Recipe submitted by SparkPeople user ASHENEEDSHELP.
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 11.0 g
- Cholesterol: 101.4 mg
- Sodium: 583.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.1 g
- Protein: 23.4 g
Member Reviews
-
ASHENEEDSHELP
I should add: I have a major disdain for fat free cheese, so as a rule I dont use it, however if you're comfortable with it feel free to use it in place of cottage and mozzarella cheeses. Also my use of veggies in this changes each time. I've used all manner of squash with great success, leeks, turn - 1/11/19