Reduce the fat but not the flavor in creamy lasagna by using ground turkey breast instead of ground beef, and using low-fat cheeses and egg substitute. The frozen chopped spinach makes it more nutrient-packed than a traditional lasagna.
1 pound ground turkey breast
1 1/2 cups chopped onion
2 garlic cloves, chopped
2 (26-ounce) jars low-fat marinara sauce
1 (16-ounce) carton fat-free cottage cheese
1/4 cup egg substitute
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1 tablespoon dried parsley flakes
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
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.
Delicious. However, I made some modifications: I seasoned the onion/turkey mixture with salt/pepper and little Italian seasoning. I then added the drained spinach to the turkey mixture (instead of the cheese mixture) before adding sauce. I think this helps keep the dish from getting watery and improves the turkey flavor. I used less sauce - about 26 oz with the turkey mixture. Used 2 REAL eggs and nonfat ricotta instead of cottage cheese. Also....no cook/boil lasagna noodles makes life much easier. Enjoy....
My husband and I loved this recipe! It was good and easy to make. It actually made 12 servings instead of 9...and those were generous portions! I followed the recipe almost exactly but instead of cooking the lasagna noodles I just put them in dry and let them cook in the oven. I also used an italian seasoning mix instead of parsley. There are so many other ingredients you could add to this and it would be equally delicious.
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/
My husband and I loved this recipe. For Lasagna it wasn't to hard or involved to prepare. We loved the fresh light flavors of one of our favorite comfort foods. We substituted white lasagna noodles for whole wheat and also the cottage cheese for low fat ricotta cheese which has the same calories value. This was very good. I would highly recommend this recipe.
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