Ingredients:

• 6-8 veggie burgers, ground (or 1 pound lean turkey meat, ground)
• 1 cup mushrooms sliced (canned is fine)
• 1 can sliced carrots
• 1 large peeled eggplant, sliced thin, lengthwise
• 2 cups skim ricotta (or 1 cup ricotta + 1 cup non-fat cottage cheese)
• 1 4 oz carton egg substitute
• 1⁄4 cup fat free creamer
• 1 packet dry pesto mix.
• 2 cups nonfat or reduced fat mozzarella shredded
• 1 cup low fat parmesan, fresh grated
• Salt/pepper/oregano, etc…
• 1 clove garlic, chopped (optional)

Preparation:

Mix together ricotta (cottage cheese), egg beaters, creamer, pesto mix, and seasonings. In a non stick pan sauté the turkey (no need to cook the veggie burgers), and drain well. Spray a 9” x 13” baking pan with Pam®. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles. Next, add a layer of the ricotta. Next, add a layer of the turkey (or veggie burger), mushrooms, carrots, a layer of ricotta, a layer of mozzarella cheese. Repeat until everything is gone. Make the top layer cheese/parmesan. Cover with foil. Bake at 350 degrees for about 45 minutes, uncover and bake until golden, about 10 minutes.