I am not a huge fan of lasagna with red sauce, however; this one is quite nice. Very mild and low in fat. It was nice using the no-boil lasagna noodles. It comes in an 8-ounce package which will give you 12 noodles. I felt okay about seconds. This recipe serves 6 most heartily.
Ingredients:
2 tsp olive oil
20 ounces ground skinless turkey breast
1 onion, finely chopped
One 28-ounce can whole tomatoes, coarsely chopped
One 6-ounce can tomato past
1/4 cup grate Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
12 no-boil lasagna noodles
2 cups nonfat cottage cheese
1 cup shredded part-skim mozzarella cheese
1. Preheat oven to 350 degrees.
2. In large nonstick saucepan, heat the oil. Add turkey and onion; cook, stirring as needed until turkey is browned and onion is softened, about 5 minutes.
3. Stir in tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce heat and simmer, uncovered, until flavors are blended, about 5 minutes.
4. Spoon one-third of sauce in the bottom of a 13X9 inch baking pan; top with 3 of the noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with noodles. Repeat the layering once more, ending with sauce. Sprinkle mozzarella cheese evenly on top.
5. Bake, covered, 1 hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.
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