A QUICK NOTE
This lighter ground turkey lasagna layers a simple meat sauce with seasoned cottage cheese, oven-ready noodles, and mozzarella for a family-friendly comfort meal. If you double the recipe in a large disposable pan, it may need more covered baking time. Make sure the noodles are beginning to soften before removing the foil for the final 10 minutes.
INGREDIENTS
2 lb ground turkey, chicken, or lean beef
3 cups low-sodium tomato sauce
4–5 garlic cloves, minced
2½ cups low-fat cottage cheese
½ cup shredded Parmesan cheese
2–3 tsp Italian seasoning
6 oven-ready lasagna noodles
4 oz (1 heaping cup) shredded light mozzarella
Finely chopped fresh parsley, for garnish, optional
DIRECTIONS
1. Cook the ground turkey and garlic in a large skillet over medium heat, breaking the meat into crumbles. When fully cooked, stir in the tomato sauce and set aside.
2. In a medium bowl, stir together the cottage cheese, Parmesan, and Italian seasoning.
3. Preheat the oven to 350°F. Spray an 8 × 11-inch or 10 × 14-inch baking dish with nonstick cooking spray.
4. Spread one-third of the meat sauce in the dish. Arrange half of the noodles over the sauce, then spread half of the cottage cheese mixture over the noodles.
5. Repeat with another third of the meat sauce, the remaining noodles, and the remaining cottage cheese mixture. Finish with the remaining meat sauce and sprinkle the mozzarella over the top.
6. Cover with foil and bake for 20 minutes. Check that the noodles are softening; if they still feel firm, continue baking covered until nearly tender.
7. Remove the foil and bake for another 10 minutes, until the cheese is melted and the lasagna is hot.
8. Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
