Yield: 4 Servings
|8 ounces||Mozzarella, low-fat|
|1 pounds||Turkey breast, ground|
|32 ounces||Spaghetti sauce (your choice)|
|¼ teaspoon||Garlic powder|
|16 ounces||Cottage cheese, low-fat|
|½ teaspoon||Basil, dried|
|4 ounces||Olive, black; chopped|
|8 \N||Lasagna noodles; uncooked|
Crumble the turkey into a two-quart bowl, and stir in half a cup of the spaghetti sauce. Microcook on HIGH for two minutes, stir, the microcook three minutes longer. Add the rest of the sauce, rinse the jar with water, and add to the mixture. Stir in the garlic powder.
Cover and microcook on high for seven to eight minutes.
Combine the cottage cheese, parmesan cheese, basil and parsley.
Pour half of the turkey sauce into a two-quart rectangular glass dish.
Arrange four noodles over the sauce. Spread half the cottage cheese mixture over the noodles, and top with half the mozzerella. Top with half the remaining sauce. Arrange the remaining noodles over the sauce, and top with the cottage cheese mixture, mozzarella, then the rest of the sauce mixture. Sprinkle ripe olives over all.
Cover with a double layer of plastic wrap. Microcook on HIGH for six minutes. Reduce to 70% power (MEDIUM-HIGH) and cook for 20 minutes.
Give a half turn every five minutes. Let stand covered for 20 to 30 minutes.