Lasagna with half the guilt!

Hello food lovers!

I'm glad to finally be back home in Kentucky! After about a month of getting things organized, I feel like I'm getting settled back in comfortably and getting back into my groove. :-)

I have a super delicious recipe I want to share that I seem to make quite often now days.  It's my spin on a lasagna recipe that is super delicious and with half the guilt! I work in a factory, so I know if the guys loved it then it is pretty darn delicious! The guys couldn't believe it was healthy lasagna. :-)

'No Guilt Lasagna'

Ingredients

4 slices of Whole Wheat Lasagna noodles, cooked and drained

1 pound white ground turkey
2 tablespoon Olive Oil
1 tablespoon dried Italian Seasoning

2 tablespoon Olive Oil
1 medium Onion, finely chopped
3 tablespoon fresh Garlic, very finely chopped
1 cup shredded Carrot
2 cups Zucchini, chopped
1 large Portabello Mushroom, chopped OR 1 cup baby Portabello Mushrooms chopped
1 tablespoon dried Italian Seasoning
1 jar of Organic Marinara sauce

24oz container Low-Fat or Fat-Free Cottage Cheese
2 large Eggs
1/2 cup Reduced Fat Mozzarella Cheese (I use Sargento)

1/2 cup Reduced Fat Mozzarella Cheese (for topping)

Heat your oven at 350 degrees.
Cook your 4 slices of Whole Wheat Noodles as suggested on box. Boil until al dente or slightly firm then drain and set aside.
In one pan, brown your ground turkey with the 2 tablespoons of Olive Oil. Half way through add 1 tablespoon of the Italian Seasoning and stir until meat is done then set aside.
Heat up your Olive Oil in a large pot. Add the chopped Onion, chopped Garlic, shredded Carrots, chopped Zucchini, chopped Portabello Mushroom and cook until slightly tender. Add your Marinara Sauce and 1 tablespoon of Italian Seasoning and mix well.
In a small bowl, mix the 2 Eggs, Cottage Cheese, and 1/2 cup Mozzarella Cheese together.

In a 9x13 deep dish or your preferred lasagna dish lightly spray with an Olive Oil spray then spread a light layer of the Marinara Sauce mixture. 
Lay 2 Lasagna Noodles across the dish.
Spread half the Cottage Cheese mixture.
Spread half the Marinara Sauce mixture.
Lay remaining 2 Lasagna Noodles across the dish, spread the remaining Cottage Cheese mixture, and spread the remaining Marinara Sauce mixture. 

Bake for 45-50 minutes.  Sprinkle the 1/2 cup of Mozzarella Cheese over the Lasagna then bake for an additional 10-15 minutes.

If you don't want the Whole Wheat Lasagna Noodles, you can easily substitute with layers of sliced Zucchini or Eggplant. 

Enjoy!