If you want to make a delicious meal that’s lighter but still full of flavor, this Turkey Lasagna is a great choice! Made with lean turkey sausage, fresh mushrooms, and a blend of herbs and cheeses, it’s a healthier twist on the classic dish.
Ingredients:
- 1 pound ground Italian turkey sausage
- 8 ounces extra-wide dry lasagna noodles
- 8 ounces fresh mushrooms, sliced
- 4 cups canned tomato sauce
- 1½ cups low-fat cottage cheese (2%)
- 2 large eggs
- 6 tablespoons freshly grated Parmesan cheese
- 4 tablespoons fresh parsley, chopped
- 1 tablespoon dried Greek (mild) oregano leaves
- 1 tablespoon dried sweet basil leaves
- 1 teaspoon garlic powder
- ½ tablespoon seasoned salt
- 8 ounces part-skim mozzarella cheese, grated
Instructions:
- Prepare the lasagna noodles according to package directions. Drain, rinse under cold water, and set aside.
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with vegetable cooking spray and set aside.
- In a large skillet over medium heat, cook the turkey sausage and mushrooms until browned. Drain excess liquid, return to the skillet, and add the tomato sauce. Simmer on low while preparing the cheese filling.
- In a large mixing bowl, combine the cottage cheese, eggs, Parmesan cheese, parsley, oregano, basil, garlic powder, seasoned salt, and a pinch of black pepper. Mix well until fully combined.
- Spread a layer of cooked noodles on the bottom of the baking dish.
- Add a layer of the meat sauce.
- Spread a portion of the cheese mixture over the sauce.
- Sprinkle with some mozzarella cheese.
- Repeat the layers one more time.
- Place the lasagna in the preheated oven and bake for 45 to 60 minutes, or until the cheese is melted and lightly browned. Check at the 45-minute mark.
- Remove from the oven and let the lasagna cool for 10 to 15 minutes before slicing and serving.
source ladysrecipes
