125 grams fresh buffalo mozzarella cheese, sliced into small rounds
3/4 cup low-fat mozzarella cheese, shredded
12 fresh basil leaves
Salt and pepper, to taste
Cook pasta according to directions, rinse with cold water and drain and lay flat
on foil to cool. Heat oven to 375 F. In a small bowl combine ricotta cheese and
tofu (you can also substitute cottage cheese for either of these ingredients).
In large nonstick skillet, sauté shallot in olive oil for about 5 minutes. Add
ground turkey or ground buffalo and cook until ground turkey or ground buffalo is
nearly cooked through.
Add 3 cups marinara sauce meat mixture and add broccoli, zucchini and spinach
and cook for about 5 more minutes. Spread half-cup of plain marinara sauce in bottom
of 13 x 9 x 2-inch pan. Arrange 4 noodles lengthwise over sauce and one across the
bottom, overlapping edges. Spread one-half ricotta-tofu mixture over pasta, followed
by 1 1/2 cups pasta sauce. Repeat layers twice, ending with a third layer of pasta.
Spoon remaining marinara sauce (and any remaining vegetables) over pasta. Sprinkle
lightly mozzarella cheese, fresh buffalo mozzarella and fresh basil. Cover lightly
Bake for 30 minutes, remove foil and bake 10 more minutes or until hot and bubbly.