Lighten up lasagna by using turkey instead of ground beef. Using bottled pasta sauce keeps this recipe simple.Ingredients
1 pound ground turkey breast
1 1/2 cups water
1 (26-ounce) bottle fat-free Italian pasta sauce (such as Healthy Choice)
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
9 uncooked lasagna noodles
Preheat oven to 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 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.
- Calories - 385
- Carbohydrates - 32g
- Saturated Fat - 6.2g
- Protein - 39g
- Sodium - 902mg
- Dietary Fiber - 2.3g
- Cholesterol - 62mg
- Calcium - 481mg