This lightened up version of homemade lasagna still packs in tons of great flavor, despite using lower-fat ingredients.
Course: Main Course
Cuisine: Italian
Keyword: basil, cottage cheese, garlic, green bell pepper, ground turkey, lasagna, light recipe, low-fat, mozzarella, onion powder, oregano, oven-ready lasagna, red bell pepper, red pepper flakes, ricotta cheese, tomato paste, tomato sauce, turkey sausage
Ingredients
1poundlean ground turkey breast
1poundItalian turkey sausage
1red bell pepperdiced
1green bell pepperdiced
1medium yellow oniondiced
8clovesgarlicminced
3, 15-ouncecans tomato sauce
6ouncestomato paste
2teaspoonsdried basil
2teaspoonsdried oregano
1teaspoonsalt
2teaspoonsonion powder
1teaspoonblack pepper
1/4-1/2teaspoonred pepper flakes
1cupfat-free cottage cheese
1cupfat-free ricotta cheese
2cupspart-skim mozzarella cheeseshredded, divided
12oven-ready lasagna noodles
Instructions
Heat a stock pot or Dutch oven with a lid over medium heat. Add the turkey and sausage and saute until it is fully cooked, crumbling the meat as you go.
When the meat is almost totally cooked, add in the bell peppers and onions and saute for another five minutes or so.
Add the garlic, tomato sauce, tomato paste, basil, oregano, salt, onion powder, black pepper and red pepper flakes. Stir well.
Leave the burner on medium and place the lid on the pot. Let the sauce simmer for 20 minutes, stirring occasionally.
While the sauce simmers, combine the cottage cheese, ricotta and one cup of the mozzarella into a bowl. Stir to combine.
Preheat the oven to 350 degrees.
Spray a deep nine-by-13-inch pan with cooking spray.
Remove the sauce from the heat, give it another good stir, and start assembling your lasagna.
Place four noodles on the bottom of the casserole dish. (I had to break one of mine to get fill coverage. It doesn’t have to be perfect.) Spread one-third of the sauce over the noodles, and then dollop one-third of the cheese mixture on top of the sauce.
Repeat twice more.
After the final layer, add the final cup of shredded mozzarella.
Bake for 45 minutes. Serve hot with some crusty bread.