turkey lasagna

Tonight I was really craving lasagna, but I wanted something healthy. So I found this recipe for a lighter take on lasagna. It is different than what I was expecting, but still very yummy. It isn't as saucy and gooey as a typical lasagna, but it is also a little healthier than a typical lasagna. Serve it with some french bread and a salad, yummy!

Turkey Lasagna 

(serves 8)

(slightly adapted from HERE)

Ingredients

• 1 pound ground turkey breast
• Cooking spray
• 1 1/2 cups water
• 1 (26-ounce) bottle fat-free Italian pasta sauce (my joke of a grocery store didn't have ANY fat-free. oh well)
• 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 egg
• 1/4 teaspoon black pepper
• 9 uncooked lasagna noodles

Preparation

• Preheat oven to 350°.
• 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.
• Combine 2 cups mozzarella, cottage cheese, and next 3 ingredients (cottage cheese through pepper) in a bowl.
• 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.
• 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.