I’ve said it before, I’ll say it again, sometimes making a dish healthy is as simple as replacing a few ingredients. In this lasagna dish I replaced traditional white flour noodles with brown rice noodles, transforming this into a whole grain balanced dish. I replaced ground beef with ground turkey and reduced the ricotta and added cottage cheese, cutting the fat and upping the protein. I cut mozeralla cheese and opted for lower fat Parmesan cheese. The results is a balanced dish of lean meat, complex carbs and lots of veggies!
For this dish you will need:
1 lb ground turkey (I use 93% fat)
2 cups chopped onion and peppers (I used a frozen mix)
9 brown rice lasagna noodles
8 oz light ricotta cheese
8 oz 2% cottage cheese
1 cup parmesan cheese
1 tsp garlic powder
1/2 tsp oregano
1/4 tsp basil
1/2 tsp thyme
3 egg whites
1 jar premade marinara (I used trader joes)
1 4 oz jar of tomato paste
Here are the brand specific products I used.
Start by preheating your oven to 350. Brown your turkey over medium high heat with the peppers and onions.
Once cooked, add spices, marinara and tomato paste. Reduce to low and simmer.
Meanwhile, boil a pot of water and toss the noodles in for about 8-9 mins.
Mix together the eggs, ricotta, cottage cheese and 1/3 cup Parmesan cheese.
Once your noodles are done, prepare to layer.
Start with a thin layer of the meat sauce, then top with noodles, 1/3 cheese mixture, 1/3 meat mixture, sprinkle of cheese. Repeat 3 times. Top with remaining parmesan cheese and any remaining cheese mix and sauce. 
Place foil on top of dish and bake at 350 for an hour. At an hour remove the foil and bake an additional 30 mins. Let sit for 10 mins after baking.
Then enjoy!
