Rating: 4.61 stars
23 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

My husband created this recipe as a great alternative to traditional lasagna because it substitutes cottage cheese for ricotta and has a ton of veggies. My kids love it, so we eat it almost once a week!

Recipe Summary test

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
9
Yield:
1 9x13-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with one teaspoon olive oil.

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  • Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.

  • Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.

  • Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.

  • Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.

Cook's Note:

This is also great as a vegetarian dish. Substitute eggplant for the ground turkey.

Nutrition Facts

351 calories; protein 34g; carbohydrates 26.4g; fat 12.6g; cholesterol 56mg; sodium 862.7mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
10/29/2011
This lasagna is so easy that we make it at least twice a month. My kids love it and don't even notice the difference between the ingredients! Read More
(17)

Most helpful critical review

Rating: 1 stars
03/19/2012
Light - yes very light on flavour. Delicious - NOT. Ground turkey does not have a good flavour. Tomato sauce lacking in flavour. Read More
(6)
23 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/29/2011
This lasagna is so easy that we make it at least twice a month. My kids love it and don't even notice the difference between the ingredients! Read More
(17)
Rating: 1 stars
03/19/2012
Light - yes very light on flavour. Delicious - NOT. Ground turkey does not have a good flavour. Tomato sauce lacking in flavour. Read More
(6)
Rating: 5 stars
05/24/2012
This was so tasty! I didn't have oregano so I left it out. I did use regular Parmesan cheese and mozerella. The flavor is quite good and I feel like it's still healthy even with the regular cheese...Would make again! Gave a piece to my mother and she really liked it too (very picky!) Read More
(5)
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Rating: 5 stars
02/21/2012
Great recipe! Did not follow it to a tee since I didn't have everything on hand but substituted for what I did have. I used broccoli and roasted red peppers instead of zucchini. I used 1 container of cottage cheese (2 cups/500ml) which I put all on the same layer thus the upper layer of cheese was simply mozz and some parmesan. I used a large can of tomato sauce (680ml) rather than paste and only had 1 can of diced tomatoes on hand. I used a frozen block of spinach (thawed from the night before). I put an extra layer of noodles on top with some sauce and parm. cheese on them to help avoid from hardening too much...all in all it tasted great! Read More
(4)
Rating: 5 stars
12/22/2012
This was delicious- sauce can be used for many Italian pasta dishes. Family loved it. Read More
(3)
Rating: 5 stars
03/15/2015
Great and easy recipe Read More
(1)
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Rating: 5 stars
05/02/2013
I made a Gluten free version by using rice lasagna noodles. I cooked the noodles half the time specified on the box and that was about right. My family raved about this recipe. It was very tasty and a real treat for my gluten free hubby. Read More
(1)
Rating: 5 stars
07/24/2017
I've made this twice now - using summer squash instead of zukes and chard instead of spinach and just as delicious as with the intended ingredients. Fantastic recipe! I love to make it and then have it to eat for lunch at work for the rest of the week. Thank you for posting! Read More
Rating: 5 stars
04/21/2013
can this be frozen overnight Read More