Turkey Lasagna

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

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 24%
  • Fat: 10.4g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 39g
  • Carbohydrate: 32g
  • Fiber: 2.3g
  • Cholesterol: 62mg
  • Iron: 2.5mg
  • Sodium: 902mg
  • Calcium: 481mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.
  4. 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.
  5. 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.
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