Farm fresh veggies and protein-rich cottage cheese bring a bit of heaven to a lowfat, low-carb diet. Make it vegetarian, or add Organic Prairie Ground Chicken. If counting carbs or fat are not a concern, you can modify this recipe with traditional pasta noodles, or with your choice of meats.
Preheat oven to 375 degrees.
1) Saute vegetables: Heat olive oil in a Dutch oven or large skillet over medium heat. Add shredded carrots, celery, onion, zucchini, bell peppers, and garlic. Saute for 5-7 minutes, remove from heat and set aside.
2) Brown chicken (if using). In another skillet over medium heat, brown the chicken. Once cooked through, remove from heat and set aside.
3) In a small bowl, combine Organic Valley Lowfat Cottage Cheese, chopped parsley, and black pepper. Set aside until assembly. Wash, pat dry and chop Organic Valley Spinach, set aside.
4) To assemble:
Lightly oil a 9 x 13 inch baking dish.
Layer 1: Spread out all of the chopped spinach evenly.
Layer 2: Noodles (Lasagna Noodle or Kale)
Layer 3: Sauteed Veggies and Pasta Sauce
Layer 4: Noodles (Lasagna Noodle or Kale)
Layer 5: Cottage Cheese mixture
Layer 6: Noodles (Lasagna Noodle or Kale)
Top with Organic Valley Ground Chicken (Browned of course) and shredded Mozzarella.
Cover and Bake for 35 minutes. Let stand 10 minutes prior to service.
For a zesty alternative to ground chicken, try Organic Prairie Italian Chicken sausage or Organic Prairie Italian Pork Sausage.