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Turkey Lasagna

Photo: Karry Hosford
Yield 9 servings
"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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Combine Parmesan, salt, black pepper, eggs, and cottage cheese.

  4. 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.