Turkey Lasagna

• vegetable cooking spray
• 1 1/2 lb. raw ground turkey
• 1 1/4 c. chopped onion
• 1 c. chopped green pepper
• 2 cloves garlic, chopped
• 1/2 tsp. Italian seasoning
• 1/4 c. chopped fresh parsley
• 2 (6 oz.) cans tomato paste
• 1 (10 oz.) can tomatoes and chiles, undrained
• 1 1/2 c. water
• 2 egg whites, lightly beaten
• 2 c. 1% low-fat cottage cheese
• 2 Tbsp. chopped fresh parsley
• 10 lasagna noodles, cooked without salt or fat
• 1/2 c. grated Parmesan cheese
• 1 c. (4 oz.) shredded part-skim Mozzarella cheese

1. Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add ground turkey and next 3 ingredients; cook until meat is browned and vegetables are tender, stirring to crumble meat.
2. Drain and pat dry with paper towels. Wipe drippings from skillet.
3. Return turkey mixture to skillet; add Italian seasoning and next 4 ingredients. Cover and cook over medium heat 30 minutes, stirring often.
4. Combine egg whites, cottage cheese and parsley; set aside.
5. Coat a 13 x 9 x 2-inch baking dish with cooking spray.
6. Place 5 noodles in bottom of dish.
7. Top with half each of turkey mixture and cheese mixture. Repeat layers.
8. Cover and bake at 350u0b0 for 25 minutes.
9. Uncover and sprinkle with Parmesan and Mozzarella cheeses.
10. Bake, uncovered, 5 minutes or until cheese melts.
11. Let stand 10 minutes. Yields 8 servings.

vegetable cooking spray, ground turkey, onion, green pepper, garlic, italian seasoning, fresh parsley, tomato paste, tomatoes, water, egg whites, cottage cheese, parsley, lasagna noodles, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004738 (may not work)