Turkey and Cheese Lasagna

Turkey and Cheese Lasagna
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Calories 322 cals
Total Fat 13 g
Cholesterol 75 mg
Dietary Fiber 5 g
Sodium 487 mg
Protein 29 g
Total Carbohydrate 25 g

Prep Time: 45 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 12


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup diced onion
  • 2 pounds ground turkey
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 14.5-ounce cans crushed tomatoes
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 3 cups Daisy Cottage Cheese
  • 1 egg
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons basil pesto
  • 10 ounce package no-bake whole wheat lasagna noodles
  • 2 cups low sugar pasta sauce


In a large skillet sauté the oil, garlic and onion over medium-high heat until soft (about 3-4 minutes). Add the ground turkey, salt and pepper, and cook, crumbling the meat, for 6-8 minutes until no longer pink. Add the tomatoes, parsley, basil, and oregano; simmer for 30 minutes. In the meantime, in a medium bowl, mix together the cottage cheese, egg, Parmesan cheese, and pesto. To assemble, spray the bottom of a 9x13-inch baking dish with olive oil spray. Arrange the noodles to cover the bottom of the dish, overlapping if needed. Spoon half of the cottage cheese mixture over the noodles. Spoon half the meat mixture over the top. Repeat the layers. Cover the top with the pasta sauce. Cover the casserole and bake at 350 degrees for 45 minutes or until the noodles are tender and lasagna is heated through. Refrigerate leftovers.


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