6gluten free oven-ready lasagne noodlesI use Barilla
1pound93% lean ground turkey
1teaspoongarlic saltI use Lowry's
4cupsmarinaraI use Rao's
1cupshredded mozzarella cheese
16ounceslow fat cottage cheese
Instructions
Preheat oven to 375°F
Add ¼ cup marinara sauce to bottom of an 8x8 casserole dish and spread into an even layer. Add a layer of noodles to the top of the sauce (if using Barilla oven ready noodles, two lasagna sheets fit perfectly side by side in an 8x8 casserole dish)
Brown ground turkey in a large skillet over medium-high heat until cooked through (I like to add a teaspoon of garlic salt to the meat as it cooks). To keep the meat from sticking to the skillet, spray it with avocado or olive oil spray
Add remaining sauce to skillet with cooked ground turkey, and stir to combine
Add ⅓ of the meat mixture to the top of the noodles and spread into an even layer
Top the meat mixture with 1 cup of cottage cheese and then sprinkle on ¼ cup shredded mozzarella cheese
Add another layer of noodles to the top of the cheese layer and then add another third of the meat and sauce
Top with another cup of cottage cheese and ¼ cup shredded mozzarella cheese
For the final layer, add noodles, meat and sauce mixture, and then the remaining ½ cup of mozzarella cheese
Cover dish with aluminum foil and bake at 375° for 40 minutes
Remove foil, turn oven to broil, and broil for about 1-2 minutes until cheese becomes golden and bubbly
Remove casserole dish from oven and let the lasagna cool for 5-10 minutes before cutting into 6 squares using a sharp knife
Top with parmesan cheese and fresh parsley to make it look fancy!