Turkey Florentine Skillet Lasagna

It only takes 25 minutes to whip up our Turkey Florentine Skillet Lasagna made with ground turkey, chopped spinach and basil pasta sauce. MORE+ LESS-

By Betty Crocker Kitchens

July 14, 2014

3/4

lb ground turkey breast

large onion, chopped (1 cup)

container (16 oz) fat-free cottage cheese

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

cups Muir Glen™ organic tomato basil pasta sauce

precooked lasagna noodles (shelf stable), each about 6 to 8 inches long and 3 inches wide

1 1/4

cups shredded reduced-fat Italian cheese blend (5 oz)

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1

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey and onion; cook 4 minutes, stirring frequently, until turkey is thoroughly cooked and onion is tender.
2

In food processor or blender, place cottage cheese. Cover; process until smooth.
3

Add spinach and 3 cups of the pasta sauce to turkey mixture. Cook 1 minute, stirring constantly, until thoroughly heated. Remove mixture from skillet to bowl; cover to keep warm.
4

Add remaining 1 cup pasta sauce to skillet. Top with 5 of the noodles, half of turkey mixture, half of cottage cheese and half of cheese blend. Repeat with remaining noodles, turkey mixture, cottage cheese and cheese blend. Cover; cook over medium heat 8 minutes or until noodles are tender. Remove from heat; let stand 5 minutes before serving.