Title: Turkey Lasagna
Categories: Pasta Poultry
Yield: 8 Servings
| 1 | lb | Italian turkey sausage |
| 1 | | 25.5oz jar light vegetable |
| | | Spaghetti sauce |
| 2 | c | No-fat cottage cheese |
| 1 | c | Grated low-fat mozzarella |
| 1/4 | c | + 2 T grated Parmesan |
| | | Cheese,divided |
| | | Vegetable cooking spray |
| 8 | | Uncooked lasagna noodles |
In a large non-stick skillet over medium high heat, crumble sausage and
saute 9 minutes or until no longer pink. Drain; stir in spaghetti sauce.
Set aside. In a medium bowl, combine cottage cheese, mozzarella and 1/4 c
Parmesan cheese. Spray a 9x13x2-inch baking pan with vegetable cooking
spray; spread 1 cup meat sauce evenly over bottom of pan. Place 4 uncooked
noodles over sauce, breaking to fit if necessary. Spread 1/2 of the cheese
mixture over noodles. Layer with 1/2 of the remaining sauce, 4 noodles and
remaining cheese. Top with remaining sauce, being sure to cover all
noodles. Sprinkle 2 T Parmesan cheese over top. Cover pan tightly with
aluminum foil. Bake at 350F 45 minutes or until noodles are tender. Let
stand 10-15 minutes before cutting. Per Serving: 312 calories, 9g fat, 47mg
chol. Best Recipes 8/95