Yield: 10 servings
|1 pounds||Ground lean turkey|
|1 cup||Chopped onion|
|2||Cloves garlic, minced|
|1||(16 oz.) can tomatoes, cut up|
|1||(8 oz.) can tomato sauce|
|1||(6 oz.) can tomato paste|
|2 teaspoons||Dried basil, crushed|
|1 teaspoon||Dried oregano, crushed|
|1 teaspoon||Fennel seed, crushed|
|⅛ teaspoon||Ground red pepper|
|8 ounces||Lasagna noodles|
|2 cups||Low-fat cottage cheese|
|¾ cup||Grated Parmesan cheese|
|1 tablespoon||Dried parsley flakes|
|8 ounces||Mozzarella cheese|
In a large skillet, cook meat, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in the next 7 ingredients.
Cover and simmer for 15 minutes, stirring mixture often. Meanwhile, cook noodles according to package directions, except omit oil. Drain.
Stir together egg, cottage cheese, ½ cup of the Parmesan cheese, parsley, and pepper. In a 9x13x2 inch baking dish, layer half of the noodles, half of the cottage cheese mixture, half of the Mozzarella, and half of the meat sauce. Repeat layers; sprinkle with remaining Parmesan cheese. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Makes 10 servings.
Submitted By BARRY WEINSTEIN On 03-02-95