Roasted Vegetable Lasagna
Author: 
Recipe type: Lean & Green
Cuisine: Italian
Serves: 8
 
Ingredients
  • Cook 10 oz of ground ground turkey and set aside
  • Roasted Veggies:
  • Mix together:
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ tsp crushed garlic
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 8 cups of cut up vegetables-- (mostly peppers and mushroom-sometimes I use zucchini):
  • Red, Yellow, Orange and Green Peppers sliced
  • Zucchini sliced length wise
  • grape tomatoes cut in half
  • Toss and put on a jelly roll pan and roast at 450 degrees for about 30 minutes.
  • 13 oz of 1% cottage cheese
  • 6 Cups of mozzarella cheese -- (As long as the cheese has 3 to 6 grams of fat per ounce then it is compliant. Nutrition Support looked at several brands of 2 % mozzarella cheese and the fat content ranges from 2.5 (a little under is fine) to 6 grams per ounce so it does fit the guidelines.)
Instructions
  1. Roasted Veggies:
  2. Add to the EVOO mixture:
  3. cups of cut up vegetables-- (mostly peppers and zucchini):
  4. Red, Yellow, Orange and Green Peppers sliced
  5. Zucchini sliced length wise
  6. grape tomatoes cut in half
  7. Toss and put on a jelly roll pan and roast at 450 degrees for about 20 minutes.
  8. TO make the lasagna:
  9. Take the veggies and lay in a 9x 13 pan
  10. Top with the 1% cottage cheese--
  11. Top with the cooked ground turkey
  12. Top with mozzarella cheese
  13. and bake at 350 for 20 minutes until cheese melts.
  14. Per serving this recipe is 1 Leanest protein, 2 vegetables and ½ of a fat serving.
Recipe by It's So Very Cheri at http://itssoverycheri.com/2013/01/03/roasted-vegetable-lasagna/