Turkey Florentine Skillet Lasagna

Betty Crocker

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3⁄4 lb  ground turkey breast
• 1  large onions, chopped or 1  cup  chopped onion
• 1 (16 ounce) container fat-free cottage cheese
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 4  cups  tomato and basil pasta sauce
• 10  precooked  lasagna noodles, each about 6 to 8 inches long and 3 inches wide
• 1 1⁄4 cups  shredded  reduced-fat Italian cheese blend or 5  ounces  shredded  reduced-fat Italian cheese blend

Directions

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.