Lasagna (health program approved!)

I just tried this recipe my health coach sent to me.  It was so, so good.  The kids even asked for seconds!  This is a perfect dish for leftovers! It is extremely filling -- you might need to split your Lean & Green serving for the day.

Also, a word to the wise, you'll need to start the lasagna about 90 minutes before you want to eat.  It takes about 20-30 minutes of prep time and 60 minutes to cook and cool.  You could do the prep work the night before to save some time.

Ingredients:

• 4 cups cooked cauliflower, grated or shredded in the food processor
• 3-4 cups shredded low-fat mozzarella, divided
• 1 cup eggbeaters
• 1 - 1 1/2 cups non-fat (or low-fat) cottage cheese
• 6 Tbsp parmesan cheese (optional)
• 16 oz 99% lean ground turkey, cooked with Italian seasonings
• 2-3 cups no sugar added, low-carb spaghetti sauce (or no sugar, no salt tomato sauce)

Directions:

• Pre-heat oven to 350 degrees and spray 9x13 casserole dish with non-stick spray. 
  (*TIP: Line your pan with foil first to make clean-up easier!  See the picture below for example.)
• In a medium bowl, mix cauliflower, eggbeaters and half the mozzarella.
• In another small bowl, mix the cottage cheese and parmesan cheese (if using). 
• Spread half the spaghetti/tomato sauce in the bottom of the casserole dish.
• Spread half of the cauliflower mixture over the sauce.
• Spread half of the cottage cheese mixture over the cauliflower mixture.
• Spread half the ground turkey over the cottage cheese.
• Repeat with remaining ingredients.
• Spread remaining mozzarella over top of lasagna. 
• Bake for 45-55 minutes, then allow to cool for 15 minutes before cutting and serving.
  
  This makes 4 portions on the health program I coach.

If you are interested in getting healthy, I'd love to help you.  Please email me at HealthyandFitLife@gmail.com.