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Turkey Vegetable Lasagna

1 cup chopped onion
2 cloves garlic
1/2 cup water
1 lb ground turkey
1 Tbs safflower oil
20 oz can tomatoes
8 oz can tomato sauce
4 oz can mushrooms, drained
2 cups shredded zucchini
1/4 cup defatted chicken broth
1 tsp dried oregano
1 tsp dried basil
1 tsp herb seasoning
1/4 tsp black pepper
1/4 cup fresh parsley
2 cup fat free cottage cheese
1 cup fat free mozzarella cheese
2 egg whites

Saute onion and garlic in water. Add turkey and oil; brown turkey.
Add tomatoes, tomato sauce, mushrooms, zucchini broth and seasoning.
Simmer, uncovered 30-40 minutes until thickened. Place cooked
lasagna on bottom of 13x9 dish and cover with half the cottage
cheese and egg mixture; then layer with 1/2 the mozzarella cheese
and then 1/2 the meat mixture. Repeat layers.

Bake at 350 degrees for 30-40 minutes.

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