Turkey Lasagna (Light)

I was curious to try this Cooking Light recipe that uses deli turkey breast. It came out really good and it was quite easy to make. I used precooked lasagna and cooked it for an hour.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 lasagna

Ingredients

• 2  tablespoons  vegetable oil
• 1 1⁄4 cups  chopped onions
• 3⁄4 cup  chopped green bell pepper
• 1 (8 ounce) package mushrooms
• 1  garlic clove, minced
• 1 (10 ounce) package  thinly sliced  deli turkey, chopped
• 1  teaspoon  dried Italian seasoning
• 1 (26 ounce) bottle  tomato-basil  pasta sauce
• 1⁄4 cup  grated fresh parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  large eggs, lightly beaten
• 1 (16 ounce) carton fat-free cottage cheese
•  cooking spray
• 8  cooked  lasagna noodles
• 1  cup  shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
3. Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
4. Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.