Weight Watchers Lasagna - cooking recipe

Ingredients

1 lb ground turkey
1 tablespoon fennel seed
1 onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1/2 cup tomato paste
3 cups crushed tomatoes
6 -8 fresh basil leaves
2 cups fat-free cottage cheese
1/2 cup Egg Beaters egg substitute
1/2 cup parmesan cheese
1 cup shredded carrot
1 cup shredded zucchini
2 cups fresh spinach
1 teaspoon garlic salt
1/4 teaspoon fresh ground nutmeg
8 no-boil lasagna noodles
1 eggplant, sliced thinly lengthwise
2 cups reduced-fat Italian cheese blend

Preparation

Saute turkey with feneel seeds, salt & pepper.
Add onion and continue to saute until tender.
Add garlic and tomato paste.
Saute for 3-5 minutes.
Add crushed tomatoes and torn basil.
Slice eggplant and place on baking sheet sprayed with olive oil.
Spray top of eggplant and season with salt & pepper.
Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
Build lasagna.
Put a thin layer of sauce on the bottom of the lasagna pan.
Place 4 lasagna noodles over sauce.
Top with 1/3 of sauce.
Top with 1/2 cheese mixture.
Top with eggplant \"noodles\".
Top with 1/3 sauce.
Top with the rest of the cheese mixture.
Place remaining 4 lasagna noodles.
Top noodles with remaining sauce.
Cover all with italian cheese blend.
Bake covered with foil at 350 for 1 hour.
Uncover for last 15 minutes to brown cheese.