Stovetop Lasagna

- 1 tablespoon extra-virgin olive oil
- 1 medium-size onion, finely chopped (about 1 1/2 cups)
- 3 to 4 garlic cloves, finely minced
- 1 pound lean ground turkey breast
- 3/4 Green Puree (see Make-Ahead Recipe #3)
- 1 (6-ounce) can tomato paste
- 1/4 cup oat bran
- 1/2 teaspoon each dried basil and oregano
- 9-ounce box uncooked lasagna noodles, roughly broken into strips
- 1 jar (24-26ounces) marinara sauce
- 1 cup part skim shredded mozzarella

Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey or beef, stirring to break it up, and cook for about 5 minutes, until the meat is no longer red.

In a medium bowl, combine the Green Puree and tomato paste until mixture turns brownish in color.

Add to skillet, and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce.

Fill empty tomato sauce jar three-quarters full of water (about 2 1/2 cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally.

Add cheese on top, do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot. 

So I stole this from the Sneaky Chef blog.  I added a half-cup of low-fat ricotta to the mix and used less mozzarella on top.  Also replaced oat bran with wheat germ, since that was what I had, and made some slight substitutions on the green puree.  It's like a healthy hamburger helper!