Deli Turkey Lasagna

2 tablespoons of Extra Virgin Olive Oil
2 medium onions, chopped
1 medium green bell pepper, chopped
1to 1 1/2 cup fresh mushrooms, chopped
1 clove of garlic, minced
1 package of Ocsar Mayer Deli Fresh Turkey (shaved) or a similar package of turkey, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt (or seasoned salt)
1/4 teaspoon black pepper
Dash of garlic powder
Dash of onion powder
1 bottle (24 - 26 oz) of tomato-basil pasta sauce (or a similar product with about 30 - 40 cal. per 1/4 cup serving)
1/4 cup of Kraft Reduced Fat Parmesan Cheese (can also use shredded reduced fat Parmesan Cheese in a package instead of in that green bottle)
1/2 cup Egg Beaters (or two large eggs, adjust nutrional facts accordingly)
16 oz Fat Free Cottage Cheese
3/4 to 1 cup of reduced fat or parr skim mozzarella cheese (Nutrional facts based on 3/4 cup, feel free to use more)
6 Whole Wheat or Whole Wheat Blend Lasagna noodles

Preheat oven to 350 degrees.

Cook lasagna noodles according to package instructions. Set aside.

In a large skillet over high heat, heat oil and add onion, green peppers, mushrooms, and garlic. Cook for 5 minutes or until soft.

Add turkey to skillet and continue to cook for 10 minutes, stirring frequently.

Add seasonings and pasta sauce. Reduce heat and simmer for 10 minutes. Stir occasionally.

While turkey mixture is simmering, combine cottage cheese, Parmesan cheese, Egg Beaters, salt, and pepper in a medium sized bowl. (If using eggs, beat slightly before mixing in.)

In a 13 X 9" baking pan coated with cooking spray, spread about 1 cup of turkey mixture on bottom. Then arrange 3 noodles over mixture. Add about 1/2 of cheese mixture on noodles and then 2 cup of turkey mixture. Lay the rest of noodles on top. Spread second half of cheese mixture on noodles and rest of turkey mixture on top. Sprinkle mozzarella cheese.

Bake at 350 degrees for 45 minutes. Let rest for 15 minutes.

Makes 9 3X 4" servings.

Notes: The cottage cheese works here, but feel free to substitute reduced fat ricotta cheese for a more authentic taste.

Also, this can be assembled and frozen and baked at a later time. Just follow all instructions, but line pan with aluminum foil. Once assembled, cover with foil and place in freezer. After frozen, remove lasagna by pulling the aluminum foil from the bottom. Wrap in plastic wrap and keep in freezer until ready to make. Defrost in refrigerator before baking.

Number of Servings: 9

Recipe submitted by SparkPeople user KLB5250.