Turkey Lasagna
Photography: Photo: Karry Hosford; 
"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
| Servings:9 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- calcium:164 mg
- saturated fat:2.8 g
- iron:1.4 mg
- cholesterol:73 mg
- protein:21.2 g
- calories:283
- fiber:6.9 g
- poly fat:0.9 g
- sodium:838 mg
- calories from fat:28 %
- fat:8.7 g
- carbohydrate:28.5 g
- mono fat:2.2 g
directions
Preheat oven to 350°.
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.
Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
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.
