Ingredients
3/4
lb ground turkey breast
1
large onion, chopped (1 cup)
1
container (16 oz) fat-free cottage cheese
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
4
cups Muir Glen™ organic tomato basil pasta sauce
10
precooked lasagna noodles (shelf stable), each about 6 to 8 inches long and 3 inches wide
1 1/4
cups shredded reduced-fat Italian cheese blend (5 oz)
Preparation
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey and onion; cook 4 minutes, stirring frequently, until turkey is thoroughly cooked and onion is tender.
In food processor or blender, place cottage cheese. Cover; process until smooth.
Add spinach and 3 cups of the pasta sauce to turkey mixture. Cook 1 minute, stirring constantly, until thoroughly heated. Remove mixture from skillet to bowl; cover to keep warm.
Add remaining 1 cup pasta sauce to skillet. Top with 5 of the noodles, half of turkey mixture, half of cottage cheese and half of cheese blend. Repeat with remaining noodles, turkey mixture, cottage cheese and cheese blend. Cover; cook over medium heat 8 minutes or until noodles are tender. Remove from heat; let stand 5 minutes before serving.
