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Light and Lean Lasagna

Light and Lean Lasagna

½ lb. ground turkey
1 (14.5-oz.) can tomato puree
3 (8-oz.) cans tomato sauce
1/3 c. chopped green bell pepper
1/3 c. chopped onion
2 T. minced garlic
1 bay leaf
2 t. Italian seasoning
1 t. dried oregano
Salt/black pepper
Pinch ground nutmeg
1 (12-oz.) container reduced-fat cottage cheese
1 (10-oz.) pkg. frozen chopped spinach, thawed and pressed dry
Fresh grated Parmesan cheese
18-20 wonton wrappers
1 c. shredded part-skim mozzarella cheese

  1. Cook ground turkey in skillet over medium heat, stirring often until brown. Drain well on paper towels.
  2. Stir together turkey, puree, tomato sauce, bell pepper, onion, garlic, bay leaf, the next 4 seasonings in a large saucepan.
  3. Cover and cook over low heat, stirring occasionally, about 30 minutes. Discard bay leaf.
  4. Preheat oven 350. Stir together cottage cheese, spinach and as much Parmesan as you like.
  5. Spray a 13×9” baking dish with PAM.
  6. Spread 1 c. turkey mixture into baking dish.
  7. Top with 6 wonton wrappers (or enough to cover the turkey), slightly overlapping.
  8. Then place 1 c. spinach mixture and 1 ½ c. turkey mixture.
  9. Repeat layers twice, beginning with wontons and ending with turkey mixture.
  10. Bake 350 for 40 minutes or until thoroughly heated.
  11. Remove from oven.
  12. Top with mozzarella cheese and bake another 3-5 minutes until cheese is melted and bubbly.
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