Turkey lasagna

Yield: 10 Servings

Measure Ingredient
6 \N Lasagna noodles; cooked and drained
¾ pounds Ground turkey breast; cooked and drained
1 cup Bell peppers; chopped
1 cup Onion; chopped
2 \N Cloves garlic; minced
1 can (7.5-oz) stewed tomatoes; undrained
1 can (8-oz) no-salt-added tomato sauce
1 can (6-oz) tomato paste
2 teaspoons Basil
2 teaspoons Oregano
1 teaspoon Salt
1¼ teaspoon Black pepper
2 \N Egg whites; whipped
2 cups Fat-free cottage cheese
¼ cup Fat-free Parmesan cheese
1 tablespoon Parsley
8 ounces Fat-free Mozzarella cheese; grated
¼ cup Fat-free Parmesan cheese



Date: Sun, 11 Feb 1996 11:43:07 -0700 From: matejka@... (Anita A. Matejka) Here's a low-fat lasagna recipe that only has 8% calories from fat. Recipe By: Better Homes And Gardens New Cook Book Preheat oven to 375. Cook lasagna noodles according to package directions; set aside to cool. To prepare sauce, cook turkey, onions, bell peppers, and garlic in a saucepan until meat is longer pink and vegetables are tender.

Drain. Stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; stirring occasionally. To prepare filling, combine egg whites, cottage cheese, ¼ cup parmesan cheese, and parsley. Layer half of the cooked noodles in a 12 x 7 x 2" pan. Spread half of the filling mixture.

Top with half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with remaining parmesan cheese. Bake for 35 minutes or until heated through. Per serving: 362 Calories; 3g Fat (8% calories from fat); 30g Protein; 51g Carbohydrate; 28mg Cholesterol; 796mg Sodium MC-RECIPE@...



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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