Turkey Lasagna

recipe
Lighten up lasagna by using ground turkey instead of ground beef and reduced-fat cheeses. No-boil lasagna and jarred pasta sauce keep it simple.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 385
Caloriesfromfat 24 %
Fat 10.4 g
Satfat 6.2 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 39 g
Carbohydrate 32 g
Fiber 2.3 g
Cholesterol 62 mg
Iron 2.5 mg
Sodium 902 mg
Calcium 481 mg

Ingredients

1 pound ground turkey breast
Cooking spray
1 1/2 cups water
1 (26-ounce) bottle fat-free Italian pasta sauce (such as Healthy Choice)
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
9 uncooked lasagna noodles

Preparation

Preheat oven to 350°.

Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.

Cover and bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

Note:

December 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note