Just Like Mom Used to Make!

My mother's family makes the best lasagna. Unfortunately, however, I did not inherit this awesome-lasagna-making gene. I have asked my mother for a recipe several times, but she always tells me that she just "throws some stuff in there". I have attempted half a dozen recipes to no avail, so I finally gave up. This morning I decided I wanted to make a really good lunch for David, in early celebration of his 30th birthday. And I've been craving Italian lately, so I got online to see what I could find. Lo and behold - a lasagna recipe that is healthy, turned out wonderfully, and tastes just like I remember Mom's tasting! It was very easy, too!

David has decided to start rating my concoctions. The highest a recipe can receive is a 5 out of 5. (Of 5 what, you ask? I am not sure, it's just out of five.) He gave Turkey Lasagna a 4. It got a 4 because the pasta was cooked perfectly, the flavors were well-balanced and nothing was overpowering. And it just tasted really, really, good. But it wasn't exotic enough to deserve a five. I have to agree with most of his assessment, although I would rate it a 5 just because it's the first lasagna recipe I've found that is healthy and still tastes really good.

Turkey Lasagna

1 lb. ground turkey breast
1 1/2 c. water
26 oz. jar of fat free pasta sauce (I used fat free organic marinara)
3 c. shredded mozzarella, divided
2 c. 1% fat cottage cheese
1/2 c. shredded Pamesan
1/2 c. egg substitute (I used liquid egg whites)
1/4 c. fresh parsley (I used half parsley, half basil, both fresh)
1/4 tsp. pepper (I used freshly ground)
9 uncooked lasagna noodles

Preheat oven to 350.

Brown turkey - I added 4 cloves of minced garlic to the turkey while browning. After turkey is done, add water and marinara. Bring to a boil then cover, reduce heat, and simmer for 10 minutes. Remove from heat.

Mix 2 cups mozzarella with all of the cottage cheese, parmesan, egg substitute, parsley and pepper.

Put 1 cup turkey mixture to a casserole dish. Top with three noodles, another 1 1/2 cup turkey and half the cheese mixture. Repeat layers, ending with the turkey mixture. (I admit that I just kind of threw stuff in...although I did end with noodles topped with turkey mixture in the end.)

Cover and bake 1 hour at 350. Top with remaining cup of mozzarella and bake uncovered for 10 minutes. Let stand 10 minutes before serving.

Nutritional Information
8 servings
385 calories
10.4 g fat
32 carbs, 2.3 fiber
39 protein

Recipe adapted from ThePioneerWomanCooks.com