"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
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
8 cooked lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese
How to Make It
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.
I thought this recipe was alright, but nothing to write home about. My husband loved it; I thought it was just okay - not up to CookingLight's usual standard. I think it might be better if it had turkey sausage in it instead of deli turkey (which I found a little odd).
I love this recipe! I have never liked lasagna, but my boyfriend loves it so I thought I would try this, since we are trying to be healthier. We made this together tonight, and just love it. The only thing I did different was add 3/4 cup celery. I will definatly be making this again. Thanks for sharing.
This was really good! It didn't taste low fat at all. I forgot to include the bell pepper and I used low-fat cottage cheese instead of non-fat but otherwise made it just as directed. It was a hit and I will definitely make it again!