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
Ingredients:
- 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
Preparation:
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.
February 25, 2012
Food, Recipes