Turkey Lasagna

By nurseliz

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

Preparation

Step 1

Preheat oven to 350°.

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.

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

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.
Amount Per Serving

calcium:164 mg
saturated fat:2.8 g
iron:1.4 mg
cholesterol:73 mg
protein:21.2 g
calories:283
fiber:6.9 g
poly fat:0.9 g
sodium:838 mg
calories from fat:28 %
fat:8.7 g
carbohydrate:28.5 g