Turkey Veggie Lasagna

Mix A:

2 lb ground turkey or chicken (can use bison-add basil and taragon to taste)
1 white onion, finely chopped
4 cloves garlic, finely chopped
chunk of ginger size of tip of thumb, chopped finely

Scramble fry with salt and Italian seasoning (I added basil and parsley) to taste in 1 tbsp olive or grape seed oil. Drain. Set aside.

Mix B:

Mix together:
1 cup shredded mozza/farmer cheese
1 lb (container) Ricotta cheese
1 container (2 cups+/-) dry cottage cheese
4 large eggs
1 brick thrawed frozen chopped spinach
1/2 cup parmessan

Additional Ingredients:

3 cups shredded cheese (mozza/farmer)( I used less)
52 oz stewed or diced tomatoes
1 (8-12 oz) box gluten-free lasagna noodles uncooked

Yield 1-11" X 17 " pans (greas or spray pans)

To Layer:

Noodles space out to cover bottom (may be some space between)
1/3 of mix A
2/3 of Mix B
1 cup tomato
2/3 cup mozza

Repeat 2 times. Third layer will contain all marinara remaining and all mozza remaining

Coat tin foil wiht cooking spray. Cover pans. Press the lasagna mix down firmly.

2 Options:

1). wrap the dish tightly with foil and refrigerate 8 hours (or overnight)
2). (or freeze at this point. Thaw completely before baking)

Place rack in middle of oven Preheat to 350 degrees. Bake, covered 30 min. Remove foil and bake 15 min more or until cheeses are lightly browned.

Remove from oven and let stand on wire rack 10-15 min before cutting.

Enjoy!

Serving Size: makes 24-3" pieces

Number of Servings: 24

Recipe submitted by SparkPeople user HEALTHREADY.