Low fat lasagna

6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
12 tbsp Onion (raw), chopped
1 tbsp Extra Virgin Olive Oil
4 cup Ragu Traditional Spaghetti Sauce (tomato sauce)
32 oz Jennie-O Lean Ground Turkey
2 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft
.25 cup Parmesan Cheese, grated
2 serving Egg beaters, egg substitute, 1/4 c = 1 egg (egg whites w/spices and vitamins)
16 oz Pasta, Lasagna Noodles
2 cup (not packed) Cottage Cheese, Nonfat

1. In large pan cook ground turkey, onion & garlic in olive oil. Add sauce and simmer 15 minutes. 2. In medium size bowl, mix cottage cheese, 1 cup mozzarella, all parmesan cheese & egg beaters. 3. In 9X13 dish, layer 2 cups sauce, half of the noodles, remaining sauce, all cottage cheese mixture, 1/2 cup of remaining mozzarella, then last add remaining noodles covered by the sauce. 4. Cover with foil sprayed with cooking spray and bake at 350 degrees F for 45 minutes or until hot. 5. Uncover, top with remaining mozzaarella. 6. Bake 15 minutes. 7. Sprinkle some Parmesan on top, let cool down for 15 minutes. Cut and serve

Serving Size: makes 12 servings for 13 X 9 dish

Number of Servings: 12

Recipe submitted by SparkPeople user GANDBSPARKS.