Turkey Florentine Skillet Lasagna

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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