Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add turkey, onion, and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.
Spread remaining marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over marinara; top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over the mozzarella. Arrange the remaining noodles over turkey mixture. Top with remaining turkey mixture and mozzarella.
Bake at 350° for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.
This is, by far, the best lasagna that I have ever made. For the marinara sauce, I used a simple tomato and basil sauce and it added just the right amount of sweetness. I made two 8x8 dishes and cooked covered for about 30 min and then uncovered for 10 min. I will definitely make this again!
Fantastically delicious...the day after! As with most recipes with tomatoes, it always taste better the next day after all those flavors mingle. I used 1 pound of extra lean ground turkey and two hot italian turkey sausage links; crumbled and browned with lean ground turkey (the husband must SEE the meat). Used only 6 oven ready lasagna noodles, a 16 ounce bag of frozen spinach. Combined the fat-free cottage cheese with 1/4 cup non-fat plain greek yogurt, used romano instead of parmesan and as another reviewer did use dried italian herb seasoning in place of dried parsley flakes. Served with a simple green salad with vinaigrette.
So easy and delicious! I used oven-ready noodles and a jar of marinara sauce with mushrooms (Newman's Own was on sale). I also ran out of dried parsley so substituted 1 TBSP of italian seasoning and tasted great! Served it with a side of salad with my favorite dressing from this recipe: http://www.myrecipes.com/recipe/grilled-steak-with-baby-arugula-parmesan-salad-10000001988526/
Tasty for a healthier version of lasagna. My oldest teenage son did not like the spinich layer and chose to eat around it instead. I couldn't find low-fat marinara sauce so I used the plain Kroger Private Selection brand instead. I also used whole wheat uncooked lasagna noodles and they turned out fully cooked. I used a whole egg instead of egg substitue to prevent any waste. I used more of the low fat mozerella cheese and ended up having to tent foil over it until the end of the cooking process to prevent the cheese from burning anymore than it already did. Also, I did follow one the reviews posted and added sliced baby bella mushrooms to half of the dish. All-in-all it was good and I've got plenty of leftovers.. hope it freezes well.