Turkey Lasagna

By ryanmmurano

Lighten up lasagna by using turkey instead of ground beef. Using bottled pasta sauce keeps this recipe simple.

Turkey Lasagna
  • 1 pound ground turkey breast

  • Cooking spray

  • 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

  1. Preheat oven to 350°.

  2. 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.

  3. Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.

  4. 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.

  5. 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.

Nutritional Facts

Calories - 385
Carbohydrates - 32g
Saturated Fat - 6.2g
Protein - 39g
Sodium - 902mg
Dietary Fiber - 2.3g
Cholesterol - 62mg
Calcium - 481mg

main dish dinner pasta lasagna turkey

1 reply

GabbyPA 2014-11-13 08:30:15 -0400 Report

My step daughter loves ground turkey. I'm not such a fan, but this is good. One thing I do is to replace the noodles with dehydrated zucchini slices. It keeps it from getting too runny when you dehydrate the squash first. She loves it that way, and so do I. Hubby, not so much.