Turkey Lasagna Filed under ( light recipes, main dishes, pasta )

When I started WW I was a little bummed about losing out on lasagna, one of my favorites. And when I found this recipe, I was a little skeptical, because, let's face it, ground turkey just can't stand up to Italian sausage and ground beef. But I'll try anything once, and it turned out to be one of the best lasagne's I've ever made. The trick is to make sure you're seasoning everything just the way you want it before hand, and you won't even miss the heartier meats that you're used to. This entire pan disappeared in a matter of 24 hours, because the leftovers were just as popular as the dinner itself (first sign that it's a winner!). So if you are looking to be a little healthier, but you don't want to give up beloved lasagna, I definitely recommend this recipe!

Slightly adapted from Weight Watchers, Simply the Best

Ingredients

2 tsp olive oil

10 oz ground skinless turkey breast

1 onion chopped

2 garlic cloves minced

1 28-ounce can whole tomatoes, coarsely chopped

1 14 oz can tomato sauce

1/4 cup grated parmesean cheese

1 tsp dried basil

1 tsp dried oregano

1 tsp dried fennel seeds

12 no boil lasagna noodles

2 cups nonfat cottage cheese

1 egg, lightly beaten

1 tsp Italian seasoning

1 tsp garlic salt

1 cup shredded part skim mozzarella

Directions

1. Preheat oven to 350.

2. In a large nonstick saucepan, heat the oil. Add the turkey, onion and garlic. Cook, stirring as needed, until the turkey is browned, and the onion and garlic are soft.

3. Stir in the tomatoes, tomato sauce, parmesean, basil, oregano, and fennel, bring to a boil. Reduce the heat and simmer, uncovered, until flavors are blended and sauce thickens.

4. Combine cottage cheese, egg, Italian seasoning and garlic salt until blended evenly.

5. Spoon one-third of the sauce in the bottom of a 13x9 inch pan; top with 3 noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with the sauce. Sprinkle mozzarella cheese evenly on top.

6. Bake, covered for one hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Make 8 Servings

Points per serving: 6

Per serving: 275 cal, 5g fat, 2g sat fat, 37 mg chol, 359 mg sod, 31g carb, 2g fiber, 26g prot, 202g calcium