- 1 pound ground turkey
- 1 clove garlic, chopped
- 1 cup onion, chopped
- 1 can (14 1/2 ounces) tomatoes, chopped
- 1 can (6 ounces) tomato paste
- 2 1/2 teaspoons Italian seasoning or oregano
- 8 uncooked lasagna noodles
- 1 container (12 ounces) low-fat cottage cheese
- 8 ounces part-skim mouncezarella, shredded
In a 2-quart microwave-safe casserole dish, combine the turkey, garlic and onion; cover with plastic wrap. Microwave at high (100 percent power), 5 minutes, stirring halfway through cooking time. Add the tomatoes, tomato paste and Italian seasoning. Microwave, uncovered, at HIGH (100 percent power), 5 minutes.
Spoon 1/3 tomato-turkey mixture (about 1 1/3 cups) over the bottom of an oblong 2-quart casserole dish. Top with 4 lasagna noodles, breaking the noodles to fit. Spoon the cottage cheese over the noodles; sprinkle half of the mozzarella over the top of the cottage cheese. Spoon 1/3 more sauce over the cheese; top with the remaining noodles. Spoon the remaining sauce over the noodles, add the remaining mozzarella and cover with vented plastic wrap.
Microwave at high (100 percent power), 5 minutes. Microwave at medium (50 percent power), 20 to 25 minutes, or until the noodles are tender. Let stand, covered, 10 minutes.
NOTE: To absorb any spillovers in the microwave, set the lasagna dish on several layers of paper toweling.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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