Turkey Lasagna Recipe

Turkey Lasagna

Yield: 10 Servings

Ingredients

6 lasagna noodles; cooked and drained


SAUCE:

3/4 lb ground turkey breast; cooked and drained
1 c bell peppers; chopped
1 c onion; chopped
2 cloves garlic; minced
1 cn (7.5-oz) stewed tomatoes; undrained
1 cn (8-oz) no-salt-added tomato sauce
1 cn (6-oz) tomato paste
2 ts basil
2 ts oregano
1 ts salt
1 1/4 ts black pepper


FILLING:

2 egg whites; whipped
2 c fat-free cottage cheese
1/4 c fat-free parmesan cheese
1 tb parsley
8 oz fat-free mozzarella cheese; grated
1/4 c fat-free parmesan cheese


Instructions

Preheat oven to 375. Cook lasagna noodles according to package directions; set aside to cool. To prepare sauce, cook turkey, onions, bell peppers, and garlic in a saucepan until meat is longer pink and vegetables are tender. Drain. Stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; stirring occasionally. To prepare filling, combine egg whites, cottage cheese, 1/4 cup parmesan cheese, and parsley. Layer half of the cooked noodles in a 12 x 7 x 2" pan. Spread half of the filling mixture. Top with half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with remaining parmesan cheese. Bake for 35 minutes or until heated through. Per serving: 362 Calories; 3g Fat (8% calories from fat); 30g Protein; 51g Carbohydrate; 28mg Cholesterol; 796mg Sodium.