We came upon this lasagna recipe nearly 10 years ago and we loved it so much that it quickly became our only lasagna recipe! We like using turkey instead of beef and we also like that it’s not very cheesy, yet you don’t miss it – the flavor is wonderful! This is a standard meal when we have guests for dinner and everyone seems to love it too.
I will say now that we use organic ingredients, so I don’t have to repeat myself over and over when I list them below! (In the near future, I will write a post about the importance of eating organic food.)
- 1 lb. ground turkey breast
- 2 garlic cloves, chopped
- 2 – 26oz. jars low fat marinara/pasta sauce
- 1 – 16 oz. carton cottage cheese
- 1 egg
- 1/4 cup (1-oz.) pre-shredded fresh Parmesan cheese
- 1 T dried parsley flakes
- 1/4 tsp. black pepper
- 1 – 10 oz. package frozen, chopped spinach, thawed and drained
- 8 cooked lasagna noodles
- 2 cups (8 oz.) shredded mozzarella cheese
Notes About Ingredients:
It was originally touted as a low fat lasagna recipe, but since we know that a completely fat free diet is not healthy (we need some healthy fats) we modified some of the ingredients to what you see above. (For example, the original recipe called for egg substitute but we use 1 egg instead; eggs are good for you!) It also called for fat free cheese, which I don’t even think is a real food – HA! 😉
- Preheat oven to 350° F.
- Add turkey and garlic to skillet and cook until meat is browned.
- Add 5 3/4 cups marinara sauce, cook 5 minutes stirring occasionally. Remove from heat.
- Combine cottage cheese, egg, Parmesan cheese, parsley, pepper, and spinach. Stir well.
- Spread remaining marinara sauce in bottom of 9×13 inch baking dish.
- Arrange four noodles over marinara, top with cottage cheese mixture, and half the mozzarella.
- Spoon half of the turkey mixture over the mozzarella.
- Arrange remaining noodles over turkey mixture.
- Top with remaining turkey mixture and mozzarella.
- Bake at 350° for 50 minutes, or until cheese melts and sauce is bubbly.
- Let stand 10 minutes before serving.
I have also made it for my friend who has celiac disease and is, therefore, on a gluten-free diet. For a gluten-free lasagna, I buy lasagna noodles made from brown rice (they are gluten free). I also double-check the ingredients on any of the other items on the list and make sure they are gluten free. (The photo of the ingredients was taken the day I made it for my friend with celiac so you can see the Tinkyada pasta I used.)
If you try it, let me know what you think!
Wendy – ParentingTips365.com