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 teaspoon dried 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 teaspoon black pepper
2 large eggs, lightly beaten
1 (16-ounce) carton fat-free cottage cheese
8 cooked lasagna noodles
1 cup(4 ounces) shredded part-skim mozzarella cheese
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.