Cheesy Lasagna

Makes 6 servings

• 8 ounces ground turkey breast
• 2 cups fat free spaghetti sauce with vegetables
• 2 eggs
• 1 1/2 cups Penn Maid® Cottage Cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 Tbsp dried parsley
• 6 ounces oven-ready lasagna noodles (9 pieces, total)
• 8 ounces Part Skim Mozzarella Cheese, shredded
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preheat oven to 350oF. Brown ground turkey in frying pan, breaking into crumbles. Drain fat from meat, and season with salt and pepper to taste. In a medium bowl, mix together meat and 1 1/2 cups spaghetti sauce. In a separate bowl, beat eggs; add cottage cheese, basil, oregano and parsley. To assemble, spread a small amount of sauce on the bottom of a 11” x 7” x 2” baking dish. Layer 3 sheets of oven-ready noodles over sauce. On top of noodles, layer 1/2 cup cottage cheese-egg mixture, then 1/2 of the mozzarella cheese, then 1/2 of the meat-sauce mixture. For the next layer, place another 3 noodles in pan; repeat the steps in order with remaining ingredients. Top final layer of noodles with 1/2 cup of the spaghetti sauce, spreading evenly across the top. Sprinkle entire top with Parmesan cheese. Cover with aluminum foil. Bake for 25 to 30 minutes, or until bubbly. Let stand 5 minutes before serving.

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