Jessi had made a great lasagna a few months ago, but could only provide me with a loose outline. Here's my approximation of it based on what she told me (using the guidelines of a recent lasagna recipe I posted!)
--3 10-ounce packages of fresh or frozen Spinach, thawed, drained and chopped fine if frozen. If fresh, wilted over medium-high heat for 4 minutes, drained and chopped fine.
--3 cups Low-Fat Cottage Cheese
--1 cup Low-Fat Sour Cream
--1 cup Shredded Parmesan Cheese
--1 cup diced Mozzarella Cheese
--Salt and Pepper to Taste
--1 Eggplant, sliced
--1 medium Yellow Onion, diced
--1 lb Ground Chicken or Ground Turkey
--1 Zucchini (and/or any Other Squashy Vegetables, perhaps some minced Fresh Herbs), cubed
--2 jars Pasta Sauce
--1/2 cup Shredded Parmesan or Romano Cheese
Mix together all of the filling ingredients, cover and set in fridge until ready to use. Heat a skillet over high heat and add olive oil. Add the slices of eggplant and cook. Remove and set aside. Return the saucepan to the heat and add a little more oil. Add the onion and cook until translucent. Add the ground meat and brown. Add in zucchini and/or any other veggies and cook. Remove from heat. Boil the lasagna noodles in water until al dente. Drain.
Preheat oven to 350 degrees Fahrenheit.
In a 9x13-inch pan, spread 1/2 a cup of the pasta sauce. Cover with a layer of lasagna strips and spread about 1 and 1/2 cups of the filling on top of that. Add a layer of eggplant, then some of the meat and zucchini mixture. Spoon on a thin layer of sauce on top of that. Repeat 2 more times, the top layer lasagna noodles. Spread 1 cup of the pasta sauce on top of that, then sprinkle with the grated Parmesan or Romano cheese. Cover with Aluminum Foil. Bake for 30 minutes, then let stand for 10 minutes before cutting.