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!


  • 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


  • 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.