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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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I began using turkey in lasagna after my husband and I developed health problems. The recipe is a big hit with my family. -CL Reader Ingredients:
2 tablespoons vegetable oil |
1 1/4 cups chopped onion |
3/4 cup chopped green bell pepper |
1 (8-ounce) package presliced mushrooms |
1 garlic clove, minced |
1 (10-ounce) package thinly sliced deli turkey breast, chopped |
1 teaspoon dried italian seasoning |
1 (26-ounce) bottle tomato-basil pasta sauce (such as bertoli) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 large eggs, lightly beaten |
1 (16-ounce) carton fat-free cottage cheese |
cooking spray |
8 cooked lasagna noodles |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
3. Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
4. Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.
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