2  tablespoons vegetable oil
1 1/4  cups chopped onion
3/4  cup chopped green bell pepper
1  (8-ounce) package presliced mushrooms
1  garlic clove, minced
1  (10-ounce) package thinly sliced deli turkey breast, chopped
1  teaspoon dried Italian seasoning
1  (26-ounce) bottle tomato-basil pasta sauce (such as Bertoli)
1/4  cup (1 ounce) grated fresh Parmesan cheese
1/2  teaspoon salt
1/4  teaspoon black pepper
2  large eggs, lightly beaten
1  (16-ounce) carton fat-free cottage cheese
Cooking spray
8  cooked lasagna noodles
1  cup (4 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.

Combine Parmesan, salt, black pepper, eggs, and cottage cheese.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.

Yield: 9 servings

NUTRITION PER SERVING

CALORIES 283(28% from fat); FAT 8.7g (sat 2.8g,mono 2.2g,poly 0.9g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 164mg; SODIUM 838mg; FIBER 6.9g; IRON 1.4mg; CARBOHYDRATE 28.5g

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