Spicy Eggplant Lasagna!

I love lasagna, but the traditional version is not exactly diet friendly. So here is my "healthified" version, which I like even better!

Ingredients:
* 1 eggplant, sliced into thin circles
* 1 zucchini, sliced into thin ribbons
* 1 package of mushrooms
* 1 large jar of pasta sauce (I like the extra veggie kind)
* 1 cup low fat ricotta cheese
* 1 cup low fat cottage cheese
* 1/2 cup parmesan cheese
* Low fat provolone cheese slices
* Minced garlic or garlic powder
* 1 egg white
* 1 lb Italian Jennie-O lean ground turkey
* 1/4 tsp red pepper flakes
* Whole wheat lasagna noodles
* 1 bunch kale or rabe

 























Directions:
1. Preheat oven to 350F
2. Boil pot of water. Add rabe/kale to water and blanch for 4 min. Pour into strainer and run under cold water. Once cool, chop into 1" pieces.
3. Brown turkey in skillet with red pepper flakes.
4. Add kale to turkey and cook for 2-3 minutes.
5. Blend cottage cheese, ricotta cheese, 2 tbsp parmesan, garlic, and egg white. I use my Magic Bullet.
6. Coat baking dish with spray.
7. In the dish, layer:
    * Sauce
    * Eggplant slices
    * Half of the cheese mixture
    * Half of the turkey/rabe mixture
    * Eggplant slices
    * Sauce (I like to add some more garlic powder, oregano, and red pepper here)
    * Mushrooms
    * Zucchini slices
    * Remainder of turkey/rabe mixture
    * Lasagna noodles (or substitute with another layer of eggplant)
    * Remainder of sauce
    * Provolone cheese

8. Cover with foil and bake for 30 minutes.
9 Remove from oven, sprinkle on Parmesan, and cook for 20 minutes.

Delicious! And all those veggies will fill you up!

**Can be made ahead of time and frozen. Place lasagna in fridge to thaw overnight before serving.