Quick Run Lasagna

Chef Thomas
Lasagna fans know what it is like waiting hours for lasagna to complete. Now you can make it fast to go with this hot recipe!

Ingredients
  

  • 1 pound lean ground turkey optional
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 26 oz. jar low-fat spaghetti sauce
  • 16 oz. can tomato sauce
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 tablespoons low-fat Parmesan cheese
  • 2 cups fat-free cottage cheese suggested fat-free ricotta cheese
  • 1 cup fat-free mozzarella shredded
  • 12 oz. lasagna noodles uncooked
  • 1 cup sliced mushrooms
  • 1 cup chopped red peppers
  • 1 cup chopped yellow peppers

Instructions
 

  • Preheat oven to 375. Spray a 9 x 13 baking pan with vegetable spray.
  • Place the turkey, onion, and garlic in a large frying pan sprayed with cooking spray and a drop of water.
  • Cook on medium high heat until the turkey is browned and the liquid has evaporated.
  • Add the sauces, oregano, basil, and crushed red pepper.
  • Simmer 10-15 minutes.
  • Spread a little of the sauce on the bottom of the prepared baking pan.
  • Place part of the uncooked noodles on the bottom of the baking pan.
  • Spread half of the cottage cheese over the noodles evenly.
  • Spread half of the sauce over the cottage cheese.
  • Arrange the vegetables on top of the sauce.
  • Sprinkle the Parmesan cheese over the vegetables.
  • Top with another layer of noodles, sauce and mozzarella cheese.
  • Cover with aluminum foil and bake 45-50 minutes.
  • Remove foil and bake for another 10-15 minutes.