Turkey Lasagna with Spinach, Eggplant and Zucchini

Ingredients

• 2 tsp / 10 ml canola oil
• 2 cups / 500 ml chopped onion
• 1 lb. / 454 g lean ground turkey
• 4 cloves garlic, crushed
• 1 jar (24 oz/700 ml) tomato and herb pasta sauce (or homemade)
• 2 tsp / 10 ml dried oregano
• 1 tsp / 5 ml dried basil
• 1/4 tsp / 1 ml black pepper
• 12 whole wheat lasagna noodles
• 1 tub (18 oz/500 g) low fat (1%MF) cottage cheese
• 2 eggs, whisked
• 3 cups / 750 ml coarsely chopped spinach (not baby spinach)
• 1 medium eggplant, ends trimmed and thinly sliced lengthwise
• 1 large zucchini, ends trimmed and thinly sliced lengthwise
• 1 cup / 250 ml diced red pepper
• 1 cup / 250 ml partly skimmed shredded mozzarella