Ingredients::
* 1/2 pound 94% lean ground
turkey
* 1 1/2 cups Italian tomato sauce
* 2 medium zucchini, ends removed
* 1 large eggplant, ends removed, widest section only
* 1 1/2 cups part-skim ricotta
* 1 1/3 cups shredded, reduced fat Mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1 egg
* cooking spray
Directions:
Preheat oven to 375 degrees F. Using a mandoline slicer or knife, cut zucchini
vertically into 1/4-inch thick slices. Slice the widest section of eggplant
horizontally into 1/4-inch thick rounds. Lay vegetable slices onto baking
sheets and salt. Let rest for 15 minutes. Meanwhile, in a medium-sized skillet,
brown meat. Remove from heat and add tomato sauce. Stir to combine; set aside.
In a medium-sized mixing bowl combine ricotta, one cup of Mozzarella, Parmesan,
and egg. Using paper towels, blot vegetable slices to remove as much moisture
and salt as possible.
To assemble lasagna: Spread 1/3 of tomato meat mixture onto bottom of lightly-greased square glass baking dish. Top with a single layer of zucchini slices, followed by a single layer of eggplant rounds. Top with 1/2 of ricotta mixture. Repeat layers twice more, alternating the direction of the zucchini slices and ending on the last layer of eggplant rounds exposed (do not top with ricotta, you should be out of mixture at this point). Sprinkle remaining mozzarella on top. Bake for 45 minutes. Let sit for a least 15 minutes prior to serving.
Makes 4 servings. Per serving: 1 Lean, 3 Green, 3 Condiments