Belize Poultry Association
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    Leftover Turkey lasagna!   

    Jan 15, 2013
    Categories: Main Course
    Leftover Turkey lasagna!

    Ingredients:

    2  tablespoons vegetable oil
    1 1/4 cups chopped onion
    3/4 cup chopped green bell pepper
    1 (8-ounce) package presliced mushrooms
    1 garlic clove, minced
    4 cups shredded leftover turkey
    1 teaspoondried Italian seasoning
    1 (26-ounce) bottle tomato-basil pasta sauce (such as Bertoli)
    1/4 cup(1 ounce) grated fresh Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoonblack pepper
    2 large eggs, lightly beaten
    1 (16-ounce) carton fat-free cottage cheese
     Cooking spray
    8 cooked lasagna noodles
    1 cup(4 ounces) shredded part-skim mozzarella cheese

    Directions:

    Preheat oven to 350°.

    Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sautá until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.

    Combine Parmesan, salt, black pepper, eggs, and cottage cheese.

    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.

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