Turkey Lasagna

Turkey Lasagna Recipe
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

Yield:

9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 28 %
Fat 8.7 g
Satfat 2.8 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 21.2 g
Carbohydrate 28.5 g
Fiber 6.9 g
Cholesterol 73 mg
Iron 1.4 mg
Sodium 838 mg
Calcium 164 mg

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

Preparation

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.

July 2003
My Notes

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

Add Note