Turkey Lasagna



2 lbs, 6 oz lasagna noodles

2 oz olive oil

1-1/2 lbs onions, chopped


1/2 tsp salt

2 tsp garlic powder

1 tsp ground white pepper

3-3/4 Pints tomato sauce

15 oz green peppers, chopped

15 oz cottage cheese

4 oz Parmesan cheese, grated

1 tbsp dried oregano

1 lb Mozzarella cheese, shredded

6 oz black ripe olives, drained & sliced



Prepare noodles according to directions. Drain and cover with cold water. Set aside.

Heat oil. Sauté onions 8 to 10 minutes or until translucent.

Combine turkey with onions, breaking turkey into small pieces. Cook 4 to 6 minutes until the turkey is no longer pink.

Combine rest of ingredients (except for Mozzarella cheese and 8 ounces of olives) and mix thoroughly. Stir into turkey mixture and simmer for 20 minutes or until flavors are blended and mixture is thickened. Set sauce mixture aside.

To assemble: Oil a 12x20x2-inch pan and spread 8 ounces of sauce over bottom. Arrange one layer of noodles evenly over the sauce. Ladle 1/2 of sauce over noodles and cover with another layer of noodles. Continue layering with sauce and noodles, finishing with sauce.

Sprinkle with cheese and arrange olive slices over top. Bake 30 to 40 minutes at 350 degrees F or until cheese is bubbly and golden brown. Cut into 4x6-inch portions.

Nutrition Facts

479 Total Calories

20 g Total Fat

38 % Daily Total Fat

77 g Cholesterol

45 g Total Carbohydrates

30 g Protein