Skip A Step Spinach Lasagna

1/2 pound lasagna noodles (do not cook)
16 oz. lowfat cottage or ricotta cheese
1 1/2 cups shredded moszzarella cheese
10 oz. frozen spinach (thawed and drained)
2 egg whites
30 oz. jar Ragu thick & hearty muchroom sauce

Preheat oven 350 degrees
Mix cottage/ricotta cheese, mozzarella cheese, spinach, and egg whites together.
Layer as follows in a 13x9 pan: sauce, noddles, then chesse and spinach mixture. Repeat. Make sure to cover the top with the Ragu sauce. Pour 1 T. water into each corner and cover tightly with aluminum foil. By doing this, the noodles will be cooked when the dish is done!
Bake for 1 hour and 15 minutes. Let cool 10 minutes before cutting.
I often add more mushrooms to the sauce or some other veggie that I might have in the crisper (finely chopped zuccihni or yellow squash).

Andi will not each spinach in any other form than this dish!! I love that it is heart healthy and only takes a few minutes to put together. And there are always left overs, I think it taste better the next day.

Turkey & Veggie Meatloaf Minis

1/2 cup grated onion
7 T. Ketchup
1 1/4 pound ground turkey
3 cups broccoli coleslaw (chopped well)
1/2 cup fatfree egg substitute
1/2 cup quick cooking oats
2 t. garlic powder
1 t. salt
nonstick spray
Muffin pan

Preheat 350 degrees

Spray 9 compartments of muffin tin with nonstick spray.
Combine all ingredients except 3 T. ketchup in mixing bowl. Distrubute mixture evenly amoung the muffin tin cups. Brush each meatloaf with the remaining 3 T. ketchup.
Bake until firm with lightly browned edges. 30-35 mins.

Andi loves these and has no idea that she is getting a hidden veggie. If you don't have turkey burger you can use hamburger.