Instructions:
8 Uncooked Lasagna Noodles
1 Pound Ground Turkey
1/2 Diced Onion
1 Can (15oz) Tomato Sauce
1 Can (15oz) Diced Tomatoes
1 Diced Green Pepper
1/2 Cup of Water
1/2 Tsp Sugar
Seasonings To Taste: Dried Basil, Salt, Pepper, Red Pepper, Oregano, Sage
1 & 1/2 Cups Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
Cheese Sauce Mixture:
8 Oz Fat Free Cottage Cheese
1 Egg
To Taste: Salt & Pepper
2-3 Handfuls Fresh or Frozen Baby Spinach
Instructions:
1. Brown the ground turkey in a pot. Once the meat is browned, add the diced onion and garlic in the pan. Let cook for about 3 minutes.
2. Add in the tomato sauce, diced tomatoes, green pepper, water, seasonings, and sugar. Bring this mixture to a boil then simmer for about 5 minutes.
3. In a separate bowl combine the cheese sauce mixture, cottage cheese, egg, salt, pepper, and spinach.
4. Use a 8×8 pan and cover the bottom in about 1 cup of the tomato meat sauce. You want to make sure the bottom of your pan is completely covered with the sauce. Add one layer of pasta to the pan. Cover the uncooked noodles with the entire cheese sauce, 3/4 cup of mozzarella, and 1/4 of parmesan cheese. Add another layer of sauce ~1 cup, then top with another layer of noodles.
5. On the final layer of noodles add remaining sauce, 3/4 cup of mozzarella, 1/4 cup of parmesan cheese.
Notes:
Servings: 4
For a large family you can double this recipe and use a 9×13 pan.
WW Points:
Green: 10, Blue: 8, Purple: 8 (3 If Whole Wheat Pasta is used) for 1 Serving
