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Turkey Lasagna

LasagnaMRC's Turkey Lasagna not only tastes amazing, but it's easy to make.

Bonus! It freezes like a dream! Cut into 12 servings and freeze several individual servings. When you're ready for your next lasagna lunch or dinner, all you have to do is grab a single serving from your freezer!


  • 1 lb. ground turkey breast (could use ground beef or buffalo)
  • 1 egg, beaten
  • 16 oz. low-fat cottage cheese
  • 8 oz. grated mozzarella cheese
  • 8 oz. chopped green onions (could also use mushrooms)
  • 4 med. Zucchini, cut lengthwise in strips
  • 8 oz. tomatoes, diced
  • 3 pkgs. MRC Tomato Basil supplement
  • 2-3 tsp. minced garlic (or garlic powder)
  • 1 tsp. oregano
  • 1/8 tsp. anise seed (optional)
  • 1/2 tsp. fennel
  • 1 Tbsp. parsley flakes


  1. In a large skillet, brown meat with onion and garlic until tender.
  2. Stir in prepared MRC Tomato Basil supplements (dissolved in 2 c. of water); oregano, anise and fennel then simmer covered for 15 minutes, stirring often.
  3. Slice zucchini, using a mandolin slicer works great.
  4. Mix together cottage cheese, 5 oz. mozzarella cheese, parsley and egg.
  5. In a 13x9 baking dish; layer ½ the zucchini slices, cheese mixture, and meat sauce.
  6. Repeat with a second layer and bake at 350 F for approx 45 minutes.
  7. Remove from oven and top lasagna with diced tomatoes and the remaining 3 oz. of shredded mozzarella cheese, return lasagna to oven to melt the cheese.

May be frozen in single servings and reheated later for convenience.

Makes 12 servings | One serving replaces: 4 oz. protein, 4 oz. vegetables

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