This recipe works well with whatever vegetables you have on hand. It’s a healthier version of lazy lasagna.

8 oz. whole-wheat spaghetti, cooked
1 egg
24 oz. canned tomato sauce
8 oz. canned tomato paste
12 oz. fat-free cottage cheese
12 oz. mozzarella cheese or soy cheese, shredded
1 lb. meatless soy crumbles, or ground turkey, or lean beef browned
2 t olive oil
1 T garlic powder
1 small onion
1-2 c chopped vegetables (mushrooms, peppers, zucchini, etc.)

Saute garlic, onion, vegetables, and oil. Add soy crumbles or meat, tomato sauce, tomato paste, sweetener and Italian herbs to taste. Simmer 20 minutes. Place cooked spaghetti in bottom of sprayed 9×11 pan. In medium bowl, combine beaten egg and cottage cheese. Pour cottage cheese mixture over spaghetti. Top with tomato mixture. Sprinkle cheese over the top of the tomato mixture. Cover and bake at 350 for 45 minutes.

• Main Dishes