Healthy Turkey Lasagna
Turkey lasagna made with ground turkey and diced chicken sausage in a rich tomato sauce, layered with a cottage cheese, ricotta and Parmesan filling and melty mozzarella. One deep pan feeds up to 12 to 15 people.
Ingredients
- 1 lb ground turkey browned and drained
- 12 oz chicken or turkey linked sausage diced (I love the brand Al fresco)
- 3 15 oz cans of organic tomato sauce
- 1 15 oz can of organic diced tomatoes, drained
- 2 6 oz cans organic tomato paste
- 2 tsp minced garlic
- 2 Tbs Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 3 eggs lightly beatened
- 3 Tbs minced fresh parsley
- 3 cups 24 oz low or reduced-fat small-curd cottage cheese
- 1 8 oz carton of low or reduced-fat ricotta cheese
- 1/2 cup grated fresh Parmesan cheese
- 12 lasagna noodles I use gluten-free brown rice pasta or whole wheat lasagna noodles
- 3 cups shredded reduced-fat mozzarella cheese divided
Instructions
- In large skillet, cook ground turkey and chicken sausage over medium heat until browned. Drain well. Add tomato sauce, diced tomatoes, tomato paste, garlic, Italian seasoning, salt, and pepper. Bring to boil. Reduce heat and simmer, uncovered, for about an hour stirring occasionally.
- In a large bowl, whisk together eggs and parsley. Add cottage cheese, ricotta cheese, and Parmesan. Refrigerate until ready to use.
- In an ungreased lasagna baking dish, spread 1 cup of meat sauce on the bottom.
- Layer in this order: 3 to 4 lasagna noodles, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 to 4 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with 3 to 4 noodles and remaining meat sauce.
- Cover and bake at 375 for 50 minutes. Then uncover and spread last cup of mozzarella on top and bake for additional 20 minutes. Let stand for 15 minutes before cutting.