1/2 pound ground turkey
1/4 cup minced onion
1 24 oz jar Barilla roasted garlic pasta sauce
8 Barilla no boil lasagna noodles
8 oz reduced fat cottage cheese
1 small jar sliced mushrooms
16 slices reduced fat provolone cheese
Parmesan cheese
Brown turkey and onion together until turkey is done and set aside.
Preheat oven to 375 degrees F.
Spray 2 qt square casserole or 9x9 pan with cooking spray. Spoon approximately 1/2 cup sauce into bottom of dish and spread to coat.
Layer 2 lasagna noodles, 1/3 cottage cheese, 1/3 turkey, 1/3 mushrooms, 4 slices provolone, sauce and sprinkle with parmesan.
Repeat twice. End with remaining 2 noodles, sauce and 4 slices provolone.
Bake covered with foil or lid for 50-60 minutes. Remove cover and bake 5-10 minutes more or until cheese is melted and lightly browned.
Serves 4.
1 comment:
I use Barilla products too! My dad would refuse to eat turkey lasagna. It is beef and sausage all the way for him. Sometimes I make a vegetarian lasagna loaded with mushroom, black olives, and spinach. I made some yummy turkey meatballs and pasta over the holiday for DH and the kids.
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