Turkey & Veggie Lasagna

1 lb ground turkey sausage
1 onion, chopped
1/2 cup sweet red pepper, sliced
1 cup cauliflower, chopped
1/2 cup frozen spinach (thawed enough to spread it out over the top of the lasagna)
2 cans tomato paste (6 oz)
2 cups water
1 tsp salt
1 Tbsp pepper
3 cloves garlic, chopped
1 Tbsp oregano
1/4 fresh chopped parsely (dried is ok too)
1 can stewed tomatoes
1 tsp sugar
3/4 cup lowfat cottage cheese
1/2 cup parmesan cheese
1 fresh egg
9 whole wheat lasagna noodles
1/2 cup cheddar cheese
3/4 cup mozzarella cheese

Optional (but included in nutritional info):
1 Tbsp A1 Steak Sauce
1 Tbsp barbeque sauce
2 Tbsp Athenos Reduced Fat Feta Cheese

In a large skillet, over medium heat cook turkey, then add onion, garlic, A1, barbeque sauce, and other veggies until soft. Once cooked, pour in tomato paste, water, salt, pepper, oregano, parsley, stewed tomatoes, and sugar. Heat to a boil, then reduce heat and simmer until thickened (about 10 minutes).

Begin cooking noodles, and preheat oven to 350.

Separately, combine cottage cheese, parmesan cheese, athenos reduced fat feta, and egg.

In a 13x9 baking pan, scoop about 1 cup of sauce mixture into bottom of pan (yes, it won't look like much, but just spread it out and don't worry, it will become more even while it cooks). Place three lasagna noodles on top of this. Cover noodles with 1/3 of remaining sauce, top with about half of the mozzarella. Then, another layer of noodles, then half of remaining sauce, then cottage cheese mixture, with spinach on top. Finally, place the last 3 noodles on top of spinach, and the rest of the sauce over this. Bake 35 minutes, put the rest of the cheese on top, then back another 10-15 minutes or until cheese is beginning to brown.

Number of Servings: 10

Recipe submitted by SparkPeople user ACOUSTICKITTY.