Turkey and Cheese Lasagna
Prep Time
45mins
Time to Table
1hr 30mins
Servings
12
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup diced onion
- 2 pounds ground turkey
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 14.5-ounce cans crushed tomatoes
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 3 cups Daisy Cottage Cheese
- 1 egg
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons basil pesto
- 10 ounce package no-bake whole wheat lasagna noodles
- 2 cups low sugar pasta sauce
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup diced onion
- 2 pounds ground turkey
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 14.5-ounce cans crushed tomatoes
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 3 cups Daisy Cottage Cheese
- 1 egg
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons basil pesto
- 10 ounce package no-bake whole wheat lasagna noodles
- 2 cups low sugar pasta sauce
Directions
- In a large skillet sauté the oil, garlic and onion over medium-high heat until soft (about 3-4 minutes).
- Add the ground turkey, salt and pepper, and cook, crumbling the meat, for 6-8 minutes until no longer pink.
- Add the tomatoes, parsley, basil, and oregano; simmer for 30 minutes.
- In the meantime, in a medium bowl, mix together the cottage cheese, egg, Parmesan cheese, and pesto.
- To assemble, spray the bottom of a 9x13-inch baking dish with olive oil spray. Arrange the noodles to cover the bottom of the dish, overlapping if needed.
- Spoon half of the cottage cheese mixture over the noodles. Spoon half the meat mixture over the top. Repeat the layers. Cover the top with the pasta sauce.
- Cover the casserole and bake at 350 degrees for 45 minutes or until the noodles are tender and lasagna is heated through. Refrigerate leftovers.
- Calories:322
- Cholesterol:75
- Dietary Fiber:5
- Protein:29
- Sodium:487
- Total Carbohydrate:25
- Total Fat:13
