Heart-Healthy Baked Ziti

Today it occurred to me that not everyone is like me-some epiphany, right?  Cooking for me is one of my escapes.  The aromas, the beautiful colors of the food, the feel of the ingredients in my hands as I prepare a meal is a source of enjoyment to me which is one reason why I continue this blog.  But what I do takes time and if cooking is your "thing," you get me!

Ingredients:
1/2 large eggplant, peeled and thinly sliced
1 large zucchini, thinly sliced
1 cup sliced baby portobello mushrooms
1/2 lb. 99% fat-free ground turkey breast
3 cloves finely chopped garlic
1/2 cup chopped onions
Several coarsely torn basil leaves
25 oz. jar low fat organic pasta or marinara sauce
8 oz. vegetable organic vegan cheese shreds
4 cups prepared whole wheat tubular pasta
1/2 cup canola oil





Directions:
Lightly oil cookie sheet and place zucchini and eggplant slices in oven on broil until the slices are softened- about 8 minutes depending on how hot your oven cooks.  Cook pasta according to package instructions.

Saute' onions, garlic, turkey breast, and mushrooms in 1/4 cup canola oil.  When meat is cooked through, add pasta sauce.  Remove from stove.

Lightly oil the bottom of a 9 by 13-inch casserole dish, then spread a thin layer of the pasta meat sauce onto the bottom of the dish. Add 2 cups prepared pasta, some of the basil, 2 oz. of the vegan cheese and press into bottom of the dish, then layer 1/2 remaining sauce. Layer zucchini and eggplant, basil leaves, then more pasta, remaining cheese over the pasta, and finally the remaining sauce.  Bake at 375 degrees for 40 minutes.

Serves 8-10.