Makes 6 servings
Contains 27% Less Fat (vs. using full-fat ricotta); 32g of Protein
6 oz. oven-ready lasagna noodles, 9 pieces total
8 oz. 100% ground turkey breast
2 cups fat free spaghetti sauce with vegetables
1 tsp dried oregano
1 Tbsp dried parsley
1 tsp dried basil
1/4 cup Parmesan cheese, grated
1 1/2 cups Hood® Cottage Cheese
8 oz. part-skim Mozzarella cheese, grated
Preheat oven to 350°F. Brown ground turkey in nonstick pan, breaking into crumbles. Drain fat from meat, and season with salt and pepper, to taste. In a medium bowl, mix together meat and 1 1/2 cups spaghetti sauce. In a separate bowl, beat eggs; add oregano, parsley, basil, and Parmesan cheese. Then add in cottage cheese and mix well. To assemble, spread a small amount of sauce on bottom of 11” x 7” x 2” baking dish. Layer 3 sheets of oven-ready noodles crosswise over sauce. On top of noodles, layer 1/2 cup cottage cheese mixture, then 1/2 mozzarella cheese, then 1/2 of the meat sauce mixture. For the next layer, place 3 noodles crosswise in pan; repeat the steps in order with remaining ingredients. Top final layer of noodles with 1/2 cup spaghetti sauce, spreading evenly across the top. Cover with aluminum foil. Bake for 25 to 30 minutes, or until bubbly. Let stand 5 minutes before serving.
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