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Slim Chili Lasagna
This recipe is from the American Dairy Association of Indiana by Mrs. Sophia Benfield.
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, finely chopped
, diced (1/4-1/2 cup)
, picked over, washed and drained
lb lasagna noodle
(16 ounce) container
low fat cottage cheese
(8 ounce) package
part-skim mozzarella cheese
(or grate this amount if bought as a block)
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.
Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.
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