Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2000

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.

  • 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.

  • 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.

Nutrition Facts

385 calories; calories from fat 24%; fat 10.4g; saturated fat 6.2g; mono fat 2.8g; poly fat 0.7g; protein 39g; carbohydrates 32g; fiber 2.3g; cholesterol 62mg; iron 2.5mg; sodium 902mg; calcium 481mg.
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