Turkey & Veggie Lasagna

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Ingredients

• 10 uncooked whole wheat lasagna noodles
• 3 cups shredded turkey (about 1 lb.)
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped red pepper
• 1 cup chopped fresh spinach
• 1 tablespoon Italian seasoning
• 1-3/4 teaspoons salt, divided
• 1 garlic clove, minced
• 1 jar (approx. 23 oz.) marinara sauce
• 2 cups (16 oz.) low-fat cottage cheese
• 1 egg, plus 2 egg whites
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 2 cups (8 oz.) shredded part-skim mozzarella cheese

Directions

• Cook noodles according to package directions; drain and set aside.
• In a large nonstick skillet coated in cooking spray, sauté the onion, peppers and mushrooms about 4minutes. Add garlic, Italian seasoning, 3/4 teaspoon salt and spinach; cook about 3 minutes or until spinach is wilted.
• Combine the shredded turkey, marinara sauce and vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes.
• In a bowl, combine the cottage cheese, egg mixture, Parmesan cheese, pepper and remaining salt.
• In a 13-in. x 9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, turkey mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
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