I made this recipe before leaving town for a few days. When I returned, the pan was in the dishwasher. Not only did the family love the lasagna for dinner; they also enjoyed it for lunch. A family favorite!
Yield: 9 servings Prep: 25 minues Bake: 45 minutes Stand: 15 minutes
2 tablespoons vegetable oil
1 ¼ cups chopped onion
¾ cups chopped green bell pepper
1 (8-ounce) package pre-sliced mushrooms (I put the mushrooms in the food processor so they are beyond recognition)
1 garlic clove, minced
1 (10-ounce) package thinly sliced deli turkey breast, chopped
1 teaspoon dried Italian seasoning
1 (26-ounce) bottle tomato-basil pasta sauce
¼ cup (1 ounce) grated fresh Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs, lightly beaten
1 (16-ounce) carton cottage cheese
8 cooked lasagna noodles (I use Tinkyada lasagna noodles)
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees
Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
Spread 1 cup turkey mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350 degrees for 45 minutes. Let stand 15 minutes.
1 sqaure =
Recipe from Cooking Light, July 2003, page 153