Turkey Lasagna

Turkey Lasagna

Based off this Cooking Light recipe

041

  • 1 pound  ground turkey breast
  • 1.5 cups  water
  • 1 large can + 0.5 cup garlic and herb pasta sauce
  • 2  cups  shredded part-skim mozzarella cheese
  • 0.5  cup 1% cottage cheese
  • 1.5 cups light ricotta cheese
  • 0.5  cup light Parmesan cheese
  • 0.5  cup liquid egg whites
  • sprinkling dried parsley
  • sprinkling black pepper
  • 9  uncooked lasagna noodles

Oven at 350.

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 the mozzarella, cottage and ricotta cheese, and next 4 ingredients (parm 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.

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