2 teaspoon olive oil
1 large onion, finely chopped
1 large green pepper, cored and finely sliced
1 pound ground turkey
3 garlic cloves, minced
1 teaspoon chili powder (optional)
¼ teaspoon ground cumin
4 cups peeled and cubed butternut squash (1 small squash)
1-128ml can whole plum tomatoes
½ cup low sodium chicken broth
1 cup black beans, rinsed and strained
1/3 cup fresh cilantro, chopped
1 egg white
1 375g package ready to cook , whole wheat lasagna noodles
1 ½ cups cottage cheese
1 ½ cup shredded mozzarella
¼ cup Parmesan cheese, grated
Turkey Chili Lasagna
- Preheat oven to 375F
- In a large skillet, heat oil on medium. Add onion, green pepper, turkey, garlic, cumin, salt & Pepper. Cook breaking up turkey with a wooden spoon until browned, about 6 minutes. Stir in squash, tomatoes, broth and beans, bring to a boil. Reduce heat to medium low, cover and simmer until thickened, about 20 minutes. Stir in cilantro.
- In a small bowl, combine cottage cheese and egg white. Set aside.
- In a large, 13x9 lasagna pan, add enough turkey mixture to coat the bottom (avoiding squash pieces to prevent lumps). Arrange lasagna noodles over top followed by 1/3 of cottage cheese mixture, then a third of turkey mixture over top. Repeat two more times. Top with Mozzarella and Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and continue baking for another 10 minutes until top is browned. Remove and cool for 5 minutes before serving.