Turkey Lasagna

By Sharon T

Add zucchini to increase veg
Recalc with subs
Calories per serving:283, Calories from fat per serving:28%
Fat per serving:8.7g, Saturated fat:2.8g, Mono fat:2.2g,Poly fat:0.9g
Protein:21.2g, Carbs:28.5g, Fiber:6.9g, Choles:73mg, Calcium:164mg

Ingredients

• 1/2 tablespoons vegetable oil-+small amount of chicken broth and cooking spray
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 4 oz mushrooms
• 1 garlic clove, minced
• 10 oz package thinly sliced deli turkey breast, chopped or sub ground turkey breast
• 1/2 teaspoon dried Italian seasoning---sub Basil
• 13 oz bottle tomato-basil pasta sauce (such as Bertoli)
• 1/8 cup (1/2 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large eggs, lightly beaten--sub organic egg sub
• 8 oz fat-free cottage cheese
• Cooking spray
• 4 cooked lasagna noodles--sub pasta
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Details

Servings 4
Adapted from health.com

Preparation

Step 1

Preheat oven to 350°.

Heat oil+ ingredients 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.