Frank's Recipes! Last Minute Lasagna

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Last Minute Lasagna

1 pound lean ground turkey (optional)
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
26 oz jar low-fat spaghetti sauce
16 oz can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
2 tablespoons lowfat Parmesan cheese
2 cups fat-free cottage cheese
1 cup fat-free mozzarella, shredded
12 oz lasagna noodles, uncooked
1 cup sliced mushrooms
1 cup chopped red peppers
1 cup chopped yellow peppers

Preheat oven to 375. Spray a 9x 13 baking pan with vegetable spray. Place the turkey, onion, and garlic in a large frying pan sprayed with PAM and a little bit of water. Cook on medium- high heat until the turkey is browned and the liquid has evaporated. Add the sauces, oregano, basil, and crushed red pepper. Simmer 10-15 minutes. Spread a little of the sauce on the bottom of the prepared baking pan. Place part of the uncooked noodles on the bottom of the baking pan. Spread half of the cottage cheese over the noodles evenly. Spread half of the sauce over the cottage cheese. Arrange the vegetables on top of the sauce.

Sprinkle the Parmesan cheese over the vegetables. Top with the noodles, sauce, and mozzarella cheese. Cover with aluminum foil and bake 45-50 minutes. Remove foil and bake for 10-15 minutes.