9 Gluten Free Lasagna Noodles
1 Tbsp. Hill Country Fare Canoila Oil
1 tube (16 oz.) H-E-B Ground Turkey Breast
1 tsp. Italian Seasoning Blend
2 c. H-E-B Fat Free Cottage Cheese
1 jar (26 oz.) H-E-B Tomato Basil Pasta Sauce
2 c. H-E-B Reduced Fat Shredded Mozzarella Cheese
1/3 c. chopped fresh basil
Heat 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.
Heat 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.
Spread 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.
Spray 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