Turkey Lasagna

• 2 tablespoons vegetable oil
• 1 A1/4 cups chopped onion
• A3/4 cups chopped green bell pepper
• 1 (8-ounce) package pre-sliced mushrooms (I put the mushrooms in the food processor so they are beyond recognition)
• 1 garlic clove, minced
• 1 (10-ounce) package thinly sliced deli turkey breast, chopped
• 1 teaspoon dried Italian seasoning
• 1 (26-ounce) bottle tomato-basil pasta sauce
• A1/4 cup (1 ounce) grated fresh Parmesan cheese
• A1/2 teaspoon salt
• A1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 (16-ounce) carton cottage cheese
• Cooking spray
• 8 cooked lasagna noodles (I use Tinkyada lasagna noodles)
• 1 cup (4 ounces) shredded mozzarella cheese

1. Preheat oven to 350 degrees
2. Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic SautA 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
3. Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
4. Spread 1 cup turkey mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350 degrees for 45 minutes. Let stand 15 minutes.

vegetable oil, onion, green bell pepper, mushrooms, garlic, deli turkey, italian seasoning, tomatobasil, parmesan cheese, salt, black pepper, eggs, cottage cheese, cooking spray, lasagna noodles, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/turkey-lasagna-58387090 (may not work)