Lasagna

Source: James Rouse, Nutritionist

Serves 10.

1 pound ground turkey or ground buffalo
15 rice lasagna noodles
1 tablespoon olive oil
1 large shallot
2 cups broccoli florets, chopped
2 small zucchini
2 cups spinach
15 ounces reduced fat tofu, firm (or cottage cheese)
1/2 cup low-fat ricotta cheese
4 cups organic marinara sauce
125 grams fresh buffalo mozzarella cheese, sliced into small rounds
3/4 cup low-fat mozzarella cheese, shredded
12 fresh basil leaves
Salt and pepper, to taste

Cook pasta according to directions, rinse with cold water and drain and lay flat on foil to cool. Heat oven to 375 F. In a small bowl combine ricotta cheese and tofu (you can also substitute cottage cheese for either of these ingredients).

In large nonstick skillet, saut shallot in olive oil for about 5 minutes. Add ground turkey or ground buffalo and cook until ground turkey or ground buffalo is nearly cooked through.

Add 3 cups marinara sauce meat mixture and add broccoli, zucchini and spinach and cook for about 5 more minutes. Spread half-cup of plain marinara sauce in bottom of 13 x 9 x 2-inch pan. Arrange 4 noodles lengthwise over sauce and one across the bottom, overlapping edges. Spread one-half ricotta-tofu mixture over pasta, followed by 1 1/2 cups pasta sauce. Repeat layers twice, ending with a third layer of pasta. Spoon remaining marinara sauce (and any remaining vegetables) over pasta. Sprinkle lightly mozzarella cheese, fresh buffalo mozzarella and fresh basil. Cover lightly with foil.

Bake for 30 minutes, remove foil and bake 10 more minutes or until hot and bubbly. Let stand 10 minutes before serving.

Per Serving: 410 Calories; 13g Fat (29.8% calories from fat); 24g Protein; 45g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 648mg Sodium