Italian

Preheat oven to 350. 7.0 serving Prego Lower Calorie Traditional Sauce 1.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh 1.0 unit, yield from 1 lb raw Ground Turkey 1.0 cup Spinach, canned 1.75 cup 1% low fat cottage cheese (Great Value) 8.0 oz Great Value Oven Ready Lasagna Noodles 8.0 oz Great Value, Low-moisture Part Skim Mozzarella Cheese 4.0 tsp Minced Garlic in Water 2.0 tbsp Olive Oil 1.0 small Onions, raw Brown ground turkey. Chop onion and mince garlic, add to turkey while browning. Add sauce to cooked meat. Using a 9x13 pan, add a thin layer of sauce/meat to the bottom of the pan. *As you layer all the veggies add any desired spices such as salt, pepper or garlic. Add first layer of eggplant. Spread cottage cheese over eggplant. Add another layer of sauce, a layer of shredded cheese, and then the second layer of eggplant. Add layer of zucchini, cover with a layer of sauce and a layer of cheese. Add final layer of eggplant, and cover with remaining sauce, and cover with final layer of cheese. Cover tightly with foil and bake for 1 hour to an hour and 10 minutes. Uncover and bake an additional 10 minutes to brown top.