Low-Fat Mexitalian Lasagna

• 1 (15 oz.) can 97% fat free Hormel turkey chili
• 1 (16 oz.) jar Mexican salsa, drained
• 1 (4 oz.) can sliced mushrooms, drained (optional)
• 1 (2 1/2 oz.) can diced black olives (optional
• 1 c. finely diced onion (optional)
• 1/4 c. grated Parmesan cheese
• 1 1/2 tsp. Italian seasoning
• 1 1/2 c. fat free cottage cheese
• 2 1/2 tsp. dried parsley flakes
• 9 lasagna noodles, cooked
• 1 1/2 c. fat free shredded Mozzarella cheese
• vegetable cooking spray

1. Heat oven to 350u0b0.
2. In large bowl, combine chili, drained salsa, mushrooms, black olives, diced onion, Parmesan cheese and Italian seasoning.
3. In small bowl, stir together cottage cheese and parsley flakes.
4. Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray. Repeat to make 3 layers.
5. Bake for 25 to 30 minutes or until lasagna is thoroughly heated.
6. Let stand 10 minutes before serving.
7. Serves 6 to 9.

hormel turkey chili, salsa, mushrooms, black olives, onion, parmesan cheese, italian seasoning, cottage cheese, parsley flakes, lasagna noodles, mozzarella cheese, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407549 (may not work)