*I made this for dinner tonight and it's great! It makes 8 big portions. I couldn't find the points value for Best Choice Garden Vegetable Spaghetti Sauce, (it's Core...but I didn't figure the points..not good at math...) Without the sauce it came out to 7 pts per serving...so if you added an extra point to make it 8 pts...that should be about right. My son hates spinach, so instead of incorporating it into the cheese filling, I layer it over 1/2 of the lasagna, on top of the cheese. I hope you try this...I'm going to make it OFTEN! Even my picky Sam loved it! Enjoy! Colette

Read a Review of this recipe...Core Lasagne Recipe Review




POINTS® values per serving |7 or 8...CORE!!!
Servings | 8



1 pound cooked lean ground turkey
1 large onion, chopped
3 garlic cloves, minced fine
6 pieces whole grain lasagna noodles, cooked according to pkg directions
2 cup fat-free cottage cheese
2 cup part-skim mozzarella cheese
2 cans Best Choice or DelMonte® Garden Vegetable Spagetti Sauce
3 TBSP egg beaters
1/2 cup reduced fat parmesan cheese
1 cup chopped frozen spinach
2 tsp olive oil
salt and pepper to taste
Italian seasoning to taste


Preheat oven to 350*F. Spray a 13x9x2" baking dish with Pam®. In a large skillet, brown ground turkey, onion and garlic with the olive oil. Add the spaghetti sauce, cover and simmer while you prepare the filling.

In a food processor, process cottage cheese, 1/8 cup parmesan cheese, egg beaters, 1 cup mozzerella and 1 tsp italian seasoning. Add drained chopped spinach at this time if you are using it. Process until creamy.

In baking dish, ladle 1 cup of tomato sauce mixture, cover with 3 lasagne noodles. Spread 1/2 of cheese mixture over noodles. Sprinkle with half of the remaining mozzerella and half of the remaining parmesan. Repeat, ending with tomato sauce. Top with remaining cheeses. Cover and bake for 1 hour.

Serves 8


-- Edited by Colette at 16:27, 2005-12-29

-- Edited by Colette at 16:58, 2006-01-01