1 shallot, diced
3 cloves garlic, minced
2 tablespoon extra virgin olive oil
1 pound ground turkey breast
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, divided
1 tsp ground fennel
1 (26 ounce) bottle good, organic pasta sauce
1/2 cup red wine
1/4 cup balsamic vinegar
3 cups shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated fresh parmesan cheese
2 egg whites
1/4 cup fresh parsley, chopped
8 whole-wheat lasagna noodles
Pre-heat the oven to 350 degrees.
Put a large pot of salted water to boil. Once the water reaches a boil, add the noodles, and cook for 10 minutes.
While the water boils mix 2 cups of the shredded mozzarella, the parmesan cheese, the cottage cheese, the egg whites, the parsley, and one tablespoon of the oregano together in a bowl.
Heat the olive oil in a large skillet. Add the shallot and garlic, cook until soft. After about three minutes, add the ground turkey breast. As the turkey crumbles, add the rest of the chopped herbs and fennel. Once the turkey is just about cooked through, add the wine and balsamic vinegar. Let simmer one minute, then add the pasta sauce.
Once all of the components are cooked (and the pasta drained), begin layering the lasagna. Begin with a layer of the turkey mixture, followed a layer of noodles, more turkey mixture, and then a layer of cheese. Repeat the layers until all the food is used, ending with a layer of turkey mixture on a layer of noodles. Sprinkle the remaining cheese on top. Cover and bake one hour. Remove the cover and bake for ten additional minutes.