Years ago, while trying to create healthier meals, I decided to replace higher-fat ricotta cheese in my grandmother’s lasagna recipe with protein-rich cottage cheese. The result has had my husband and friends asking when I’m going to make it again. Serve with a salad and you’re set!
Ingredients
8 whole wheat no-boil lasagna noodles, broken in half
1 TBS extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup shredded, part-skim mozzarella cheese
1/2 pound ground turkey
Salt and pepper, to taste
1 (10.75 oz) can diced tomatoes
1 pint, low-fat cottage cheese
1/4 cup freshly grated parmesan cheese
Heat oven to 350 degrees. Heat olive oil over medium heat; add onion and garlic, season with salt and pepper. Cover and cook, stirring occasionally until tender, about 8 minutes.
Add turkey and cook until no longer pink. Add tomatoes and cook until thickened, about 5 minutes.
In a separate bowl, combine cottage cheese and 1/4 freshly grated Parmesan cheese. Season with salt and pepper.
Spread meat sauce in a 13×9 inch baking dish and top with noodle halves. Layer with cottage cheese mixture, then another layer of sauce, then another layer of noodles. Top with mozzarella and cook until top is golden brown, 30-35 minutes.
