Creamy Turkey Lasagna

Serve this creamy turkey mixture over noodles and top it with cheese slices that’s ready in 45 minutes – perfect for a dinner.

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 45 min

Ingredients

6: oz. (3 cups) uncooked mini lasagna noodles (mafalda)

1: cup frozen cut leaf spinach, to drain*thawed, squeezed

2: cups cubed cooked turkey

1: (10 3/4-oz.) can condensed 98%-fat-free cream of chicken soup with 30% less sodium

1: (4-oz.) can mushroom pieces and stems, drained

1: tablespoon instant minced onion

1/2: teaspoon dried sage leaves**

1/4: teaspoon ground thyme**

1/4: teaspoon pepper

1/8: teaspoon garlic powder

1: cup nonfat cottage cheese

4: oz. mozzarella cheese slices

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Directions

1 Cook noodles to desired doneness as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 10x6-inch (1 1/2-quart) baking dish with nonstick cooking spray. In medium saucepan, combine all remaining ingredients except cottage cheese and mozzarella cheese; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute; remove from heat. Stir in cottage cheese.
3 Drain noodles; place in sprayed baking dish. Spoon turkey mixture evenly over noodles. Arrange cheese slices over top.
4 Bake at 350°F. for 15 to 18 minutes or until bubbly around edges.

EXPERT TIPS

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Expert Tips

* To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels. ** One-half teaspoon dried rosemary leaves, finely crushed, can be substituted for the sage and thyme.