Turkey Florentine Skillet Lasagna

• 34 lb ground turkey breast
• 1 large onions, chopped or 1 cup chopped onion
• 1 (16 ounce) container fat-free cottage cheese
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 4 cups tomato and basil pasta sauce
• 10 precooked lasagna noodles, each about 6 to 8 inches long and 3 inches wide
• 1 14 cups shredded reduced-fat Italian cheese blend or 5 ounces shredded reduced-fat Italian cheese blend

1. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
2. Add turkey and onion; cook 4 minutes, stirring frequently, until turkey is thoroughly cooked and onion is tender.
3. In food processor or blender, place cottage cheese.
4. Cover; process until smooth.
5. Add spinach and 3 cups of the pasta sauce to the turkey mixture.
6. Cook 1 minute, stirring constantly, until thoroughly heated.
7. Remove mixture from skillet to bowl; cover to keep warm.
8. Add remaining 1 cup pasta sauce to skillet.
9. Top with 5 of the noodles, half of the turkey mixture, half of the cottag cheese and half of cheese blend.
10. Repeat with remaining noodles, turkey mixture, cottage cheese and cheese blend.
11. Cover; cook over medium heat 8 minutes or until noodles are tender.
12. Remove from heat; let stand 5 minutes before serving.

ground turkey, onions, cottage cheese, tomato, lasagna noodles, italian cheese blend

Taken from www.food.com/recipe/turkey-florentine-skillet-lasagna-495886 (may not work)