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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lighten up lasagna by using ground turkey instead of ground beef and reduced-fat cheeses. No-boil lasagna and jarred pasta sauce keep it simple. Ingredients:
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 |
Directions:
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.
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