Creamy Turkey Lasagna

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  • 25 min prep time
  • 45 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 1 Cook noodles to desired doneness as directed on package.
  2. 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. 3 Drain noodles; place in sprayed baking dish. Spoon turkey mixture evenly over noodles. Arrange cheese slices over top.
  4. 4 Bake at 350°F. for 15 to 18 minutes or until bubbly around edges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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