Slim Chili Lasagna
photo by anniesnomsblog
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 1 small green pepper, diced (1/4-1/2 cup)
- 1 lb ground turkey
- 2 teaspoons chili powder (to taste)
- 3 cups tomato sauce
- 1 teaspoon sugar
- 1⁄4 cup lentils, picked over, washed and drained
- 1⁄2 lb lasagna noodle
- 1 egg
- 1 (16 ounce) container low fat cottage cheese
- 1 (8 ounce) package part-skim mozzarella cheese (or grate this amount if bought as a block)
directions
- In a 2-qt. non- stick saucepan, melt butter over medium heat.
- Add onion, garlic, green pepper and ground turkey.
- Cook, stirring and breaking up meat until brown, about 5 minutes.
- Pour off drippings.
- Stir in chili powder, tomato sauce, sugar and lentils.
- Bring to boiling; reduce heat to low, cover and simmer for about 30 minutes, or until lentils are tender, stirring occasionally to keep mixture from sticking.
- Meanwhile, cook lasagna according to directions on package; drain.
- In medium bowl, beat egg, blend in cottage cheese, mix well.
- Preheat oven to 375*F.
- In a 13x9x2-inch pan, arrange half the noodles, overlapping to fit, spread with half the cheese-egg mixture, half the meat mixture, and half the Mozzarella.
- Repeat layers.
- Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.
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Reviews
Tweaks
-
Just use 2x15oz cans of tomato sauce - a bit more than the 3c specified in the recipe but easier perhaps. Also, I used ricotta because when I've used cottage cheese for regular lasagne it was disappointing. It works just fine, and tastes better IMO, though you'll lose some of the low-cal benefit. A dash, literally, of cayenne will give it a bit of warmth without making it hot, and you can add another layer of pasta if you spread the cheese stuff thinly. And, I used whole wheat lasagne as well, and while it's a bit denser overall, it has a little more nutritional value.
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