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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my adaptation of a recipe from the Busy People's Low-Fat Cookbook by Dawn Hall. She uses ground meatless in hers, fat-free cheeses and Healthy Choice Super Chunky Mushroom pasta sauce. I like to use two 8x8 inch pans and put one in the freezer. Ingredients:
2 (23 ounce) jars chunky pasta sauce (i use prego chunky garden combo) |
1 -1 1/2 lb ground turkey, cooked |
4 -8 ounces oven-ready dry lasagna noodles (i like american beauty brand) |
16 ounces low fat cottage cheese |
16 ounces lowfat mozzarella cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Spray baking dish with non-fat cooking spray.
3. In large bowl, mix together the pasta sauce and ground turkey.
4. Line bottom of prepared dish with 1/3 of the pasta sauce mixture.
5. Lay strips of uncooked lasagna noodles on top of pasta sauce.
6. Spread 1/2 of the cottage cheese over noodles and sprinkle one half of the mozzarella cheese over the cottage cheese.
7. Start with 1/3 of the sauce again, and repeat layers one more time, ending with the last third of the sauce.
8. Cover with foil and bake at 375 for 1 hour.
9. Note: To avoid a mess with the lasagna bubbling over, place dish on a cookie sheet or sheet of foil.
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