697909 low-fat lasagna (turkey)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground lean turkey |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | (16 oz.) can tomatoes, cut up | |
| 1 | (8 oz.) can tomato sauce | |
| 1 | (6 oz.) can tomato paste | |
| 2 | teaspoons | Dried basil, crushed |
| 1 | teaspoon | Dried oregano, crushed |
| 1 | teaspoon | Fennel seed, crushed |
| ⅛ | teaspoon | Ground red pepper |
| 8 | ounces | Lasagna noodles |
| 1 | Beaten egg | |
| 2 | cups | Low-fat cottage cheese |
| ¾ | cup | Grated Parmesan cheese |
| 1 | tablespoon | Dried parsley flakes |
| ½ | teaspoon | Pepper |
| 8 | ounces | Mozzarella cheese |
Directions
In a large skillet, cook meat, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in the next 7 ingredients.
Cover and simmer for 15 minutes, stirring mixture often. Meanwhile, cook noodles according to package directions, except omit oil. Drain.
Stir together egg, cottage cheese, ½ cup of the Parmesan cheese, parsley, and pepper. In a 9x13x2 inch baking dish, layer half of the noodles, half of the cottage cheese mixture, half of the Mozzarella, and half of the meat sauce. Repeat layers; sprinkle with remaining Parmesan cheese. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Makes 10 servings.
Submitted By BARRY WEINSTEIN On 03-02-95