Total Time
Prep 10 mins
Cook 25 mins

Betty Crocker

Ingredients Nutrition

  • 340.19 g ground turkey breast
  • 1 large onions, chopped or 236.59 ml chopped onion
  • 453.59 g container fat-free cottage cheese
  • 255.14 g box frozen chopped spinach, thawed, squeezed to drain
  • 946.36 ml tomato and basil pasta sauce
  • 10 precooked lasagna noodles, each about 6 to 8 inches long and 3 inches wide
  • 295.73 ml shredded reduced-fat Italian cheese blend or 141.74 g shredded reduced-fat Italian cheese blend


  1. 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.
  2. In food processor or blender, place cottage cheese. Cover; process until smooth.
  3. Add spinach and 3 cups of the pasta sauce to the turkey mixture. Cook 1 minute, stirring constantly, until thoroughly heated. Remove mixture from skillet to bowl; cover to keep warm.
  4. Add remaining 1 cup pasta sauce to skillet. Top with 5 of the noodles, half of the turkey mixture, half of the cottag 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.