I was CRAVING some Italian food, and I thought about the baked spasagna at Cheddars and thought to myself, I can make that. Then I thought, not only can I make that, I can make it lower in fat as well! I really loved how this turned out. I used a lot of what I had, but if I were to make it again, I would use more organic products.
1 box of whole wheat spaghetti
1 pound (or so) of ground turkey
2 cans of diced tomatoes
1 green bell pepper
4 garlic cloves
1 tbsp Italian seasoning
1 tbsp garlic salt
1/2 to 1 tsp black pepper
1 and 1/2 containers of low fat or fat free cottage cheese
1 package (2 c) of mozzarella cheese
1 package (1 cup or more) Parmesan cheese
Boil the spaghetti noodles as the package directs. (al dente)
Put a little evoo in the skillet and add the turkey meat. Cut the onion, garlic, and bell pepper and add to the skillet. After the meat cooks for a few minutes add the garlic salt, pepper, and Italian seasoning.
Put the two cans of diced tomatoes in a food processor and blend to a good consistency. I like mine more like sauce. Add the sauce to the skillet after the meat is cooked. I let it simmer for a few minutes to let the flavors marinate. Ohmiword, that is some good stuff :)
Next, I started with a layer of the sauce on the bottom of the pan. Then I put the noodles, cottage cheese, and mozzarella. I repeated that two more times, and put the Parmesan on the top.
It looks like that :) Then I baked it at 350 for 30 - 45 minutes depending on your oven.
I should have let it sit for a while so it could mold together, but I was too hungry! It was SO good. I love making something that isn't from a recipe. These are the times, I am even more glad that I inherited my Italian cooking genes.