Healthy Lasagna Recipe

SAUCE:

1-1 ½  pounds ground turkey

½ onion, finely chopped

2 cloves fresh garlic minced

1 large jar of pasta sauce

Italian seasoning

Fresh ground pepper

Tsp of sugar or splenda

Make the sauce first.  Brown the ground turkey, chopped onion, and garlic cloves.  When the turkey is no longer pink drain the excess grease and add the jar of pasta sauce.  Put a little water in the empty sauce jar, put the top back on, and shake it up. Pour the watery sauce in the pan.  Add about a TBSP of Italian Seasoning, grind some pepper on the top, and add the sugar.  Simmer for awhile so that the flavors blend together. 

CHEESE LAYER:

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

1 egg

TBSP of parsley

While sauce is simmering, blend cottage cheese, Parmesan, parsley and egg until smooth. Set aside.

OTHER INCREDIENTS: 

1 Package of whole wheat lasagna noodles

1 pound (16 oz) shredded mozzarella cheese

Preheat oven to 350* degrees F (175 degrees C).  Spray 9x13 glass baking dish. Spread 1 cup of sauce in the bottom of baking dish.  Use one of the metal cup measures to layer the sauce. Cover sauce with 3 noodles lengthwise, and 1 width wise (break it to fit). Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining layer of noodles and remaining sauce. Sprinkle remaining mozzarella on top.  Cover with tin foil (I spray the tin foil with Pam so that the cheese doesn’t stick). Bake in preheated oven 40 minutes. Remove foil and bake 15 minutes more, until golden and bubbly.

Enjoy!