Ingredients

2 tablespoons vegetable oil 1 ¼ cups chopped onion ¾ cup chopped green bell pepper 1 (8-ounce) package presliced mushrooms 1 clove garlic, minced 1 (10-ounce) package thinly sliced deli turkey breast, chopped 1 teaspoon dried Italian seasoning 1 (26-ounce) bottle tomato-basil pasta sauce (such as Bertoli) ¼ cup (1 ounce) grated fresh Parmesan cheese ½ teaspoon salt ¼ teaspoon black pepper 2 large eggs, lightly beaten 1 (16-ounce) carton fat-free cottage cheese Cooking spray 8 cooked lasagna noodles 1 cup (4 ounces) shredded part-skim mozzarella cheese

Description

"I Began Using Turkey In Lasagna After My Husband And I Developed Health Problems. The Recipe Is A Big Hit With My Family." --CL Reader

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