Slim Chili Lasagna Recipe #379716
This recipe is from the American Dairy Association of Indiana by Mrs. Sophia Benfield.
by kellychris
1¾ hours | 50 min prep
SERVES 6 , 1 casserole
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 1/4 cup diced green pepper
- 1 lb ground turkey
- 2 teaspoons chili powder (to taste)
- 3 cups tomato sauce
- 1 teaspoon sugar
- 1/4 cup lentils, picked over, washed and drained
- 1/2 lb lasagna noodle
- 1 egg
- 1 (16 ounce) container low- fat cottage cheese
- 1 (8 ounce) package part-skim mozzarella cheese
- In a 2-qt. non- stick saucepan, melt butter over medium heat.
- Add onion, garlic, green pepper and ground turkey.
- Cook, stirring and breaking up meat until brown, about 5 minutes.
- Pour off drippings.
- Stir in chili powder, tomato sauce, sugar and lentils.
- Bring to boiling; reduce heat to low, cover and simmer for about 30 minutes, or until lentils are tender, stirring occasionally to keep mixture from sticking.
- Meanwhile, cook lasagna according to directions on package; drain.
- In medium bowl, beat egg, blend in cottage cheese, mix well.
- Preheat oven to 375*F.
- In a 13x9x2-inch pan, arrange half the noodles, overlapping to fit, spread with half the cheese-egg mixture, half the meat mixture, and half the Mozzarella.
- Repeat layers.
- Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.
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5 stars