Here is my twist on my daughter’s favorite dish, Lasagna! By making changes to some of the higher calorie ingredients, I was able to successfully “Millie Vanilli” my family with this 6 pt dinner option. Remember to eat a light lunch if you’re planning to chow down on this hearty meal for dinner!
1 pound ground turkey breast
1/2 cup water
1 (26-ounce) bottle fat free pasta sauce
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
9 cooked Whole grain lasagna noodles
- Preheat oven to 350°.
- Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. (season your meat) Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
- Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl. Add a dash of salt.
- Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
- Cover and bake at 350° for 35 minutes. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.
For those of you that don’t speak “points” here is the nutritional low down for this recipe.
Calories: 385 Fat: 10.4g Protein: 39g Fiber: 2.3g