9Gluten Free Lasagna Noodles,
1Tbsp.Hill Country Fare Canoila Oil,
1tube (16 oz.)H-E-B Ground Turkey Breast,
1tsp.Italian Seasoning Blend,
2c.H-E-B Fat Free Cottage Cheese,
1 jar (26 oz.)H-E-B Tomato Basil Pasta Sauce,
2c.H-E-B Reduced Fat Shredded Mozzarella Cheese,
1/3c.chopped fresh basil,
1Heat oven to 400°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray; set aside. Cook noodles according to package directions, rinse, drain and set aside.
2Heat a heavy bottom skillet over medium heat for 3 minutes. Add canola oil, ground turkey and Italian seasoning. Stir-fry 4 minutes until browned and crumbled. Combine cottage cheese, pasta sauce and turkey crumbles in a large bowl; set mixture aside.
3Spread 1-1/2 cups pasta sauce mixture over bottom of prepared baking dish. Arrange 3 cooked lasagna noodles over mixture. Sprinkle 1/2 cup of shredded cheese and 1/3 cup of chopped fresh basil over lasagna noodles. Repeat layers of pasta sauce mixture, lasagna noodles, shredded cheese and basil. Place the last 3 pieces of lasagna noodles, shredded cheese and basil on top of layers.
4Spray a large sheet of foil with non-stick cooking spray and loosely cover lasagna with foil. Bake for 35 minutes. Let lasagna cool for 10 to 15 minutes before cutting.
No Nutritional Information Available