Last Saturday I made a double batch of turkey lasagna for a group of our friends who came over for a game night. It is A’s new favorite lasagna recipe, since he specifically asked for it. The original recipe is from myrecipes.com but originally it came from the July 2003 Cooking Light issue. I also made a few adjustments. Makes 9 servings.
- 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 pkg ground turkey, cooked and browned
- 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 – I used regular
- Cooking spray
- 8 cooked lasagna noodles
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 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 (cooked) ground turkey; 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.