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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I was curious to try this Cooking Light recipe that uses deli turkey breast. It came out really good and it was quite easy to make. I used precooked lasagna and cooked it for an hour. Ingredients:
2 tablespoons vegetable oil |
1 1/4 cups chopped onions |
3/4 cup chopped green bell pepper |
1 (8 ounce) package mushrooms |
1 garlic clove, minced |
1 (10 ounce) package thinly sliced deli turkey, chopped |
1 teaspoon dried italian seasoning |
1 (26 ounce) bottle tomato-basil pasta sauce |
1/4 cup 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 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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