Creamy Turkey Lasagna 6-oz. (3 cups) uncooked mini lasagna noodles (mafalda) 1 c. frozen cut leaf spinach, thawed, squeezed to drain 2 c. cubed cooked turkey 1 can cream of chicken soup 1 4-oz. can mushroom stems and pieces, drained 1 tbsp instant minced onion 1/2 tsp dried sage leaves 1/4 tsp ground thyme 1/4 tsp pepper 1/8 tsp garlic powder 1 c. nonfat cottage cheese 4 oz. mozzarella cheese slices
Cook noodles to desired doneness, as directed on package. Meanwhile, heat oven to dg350. Spray a 10- by 6-inch, 1-1/2-qt. baking dish with nonstick spray. In medium saucepan combine all remaining ingredients except cottage cheese and mozzarella; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute; remove from heat. Stir in cottage cheese. Drain noodles and place in baking dish. Spoon turkey mixture evenly over noodles. Arrange cheese slices over top. Bake for 15 to 18 minutes, or until bubbly around edges. Yield 6 servings. Source: "Pillsbury Fast and Healthy Cookbook 350 Easy Recipes for Every Day" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
