I’ve made a LOT of lasagnas in my day – they’re easy. They’re huge and they feed a crowd. But the main problem with them for us if they have so much cheese in them. While we aren’t a lactose family, we don’t eat that much dairy. So if we ate a normal lasagna… well, let’s just say it wouldn’t feel very good. 🙂
So my goal tonight was to lighten it up a bit both on the cheese and the calories. I used cottage cheese instead of ricotta, limited the parm. and mozz. cheeses, add some more veggies and had the perfect lean lasagna. Now, I know you’ll say – ewweee cottage cheese. That sounds gross. But trust me, you won’t taste the difference and your waistline will thank you!
So, did you make it? What did you think? Let me know in the comments below!
- 1 pound ground turkey
- 1 (14.5-oz.) can crushed tomatoes
- 3 (8-oz.) cans tomato sauce
- 1/3 cup chopped yellow onion
- 1 garlic clove, crushed
- 2 teaspoons Italian seasoning
- 1 (12-oz.) container cottage cheese
- 5 oz fresh spinach
- 2 tablespoons grated Parmesan cheese
- Vegetable cooking spray
- 9 no-bake lasagna noodles
- 1 cup (4 oz.) shredded part-skim mozzarella cheese
- Cook ground turkey in skillet over medium heat, stirring often, 8 minutes or until brown; drain well on paper towels. Stir together turkey, crushed tomato, and next 4 ingredients in a large saucepan; cover and cook over low heat, stirring occasionally, 20 minutes.
- Preheat oven to 350 degrees. Stir together cottage cheese, spinach, and Parmesan.
- Coat a 13- x 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture into baking dish. Top with 3 lasagna noodles in a single layer (no overlapping), 1 cup spinach mixture, and 1 1/2 cups turkey mixture. Repeat layers twice, beginning with noodles and ending with turkey mixture.
- Bake for 40 minutes or until thoroughly heated. Remove from oven. Top with mozzarella cheese, and bake 5 minutes more. Enjoy!