Leftover turkey — what to do?

February 25, 2012

Food, Recipes

If your family gets tired of the endless days of turkey leftovers and you want to try something new, how about turkey lasagna for a healthy and delicious change? Lasagna is notorious for having a lot of cheese, which is high in saturated fat and cholesterol, but this recipe uses low-fat and fat-free cheese, making it a healthier option. Add a salad with fresh ingredients from your local farmers’ market or spinach (a great source of folate) as a side dish.

Turkey Lasagna


  • 2 tablespoons vegetable oil
  • 1-1/4 cups chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 (10-ounce) package thinly sliced deli turkey breast or leftover turkey, chopped
  • 1 teaspoon dried Italian seasoning
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 (16-ounce) carton fat-free cottage cheese
  • cooking spray
  • 8 cooked lasagna noodles
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 350°. Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally. Combine Parmesan, salt, black pepper, eggs and cottage cheese. Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange four noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.


Source: www.myrecipes.com.

Reprinted from AzNetNews, Volume 29, Number 6, Dec 2010/Jan 2011.

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