Turkey Florentine Skillet Lasagna

Ingredients

• ¾ lb ground turkey breast
• 1 large onion, chopped (1 cup)
• 1 container (16 oz) fat-free cottage cheese
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 4 cups tomato-basil pasta sauce
• 10 precooked lasagna noodles (shelf stable), each 6 to 8 inches long and 3 inches wide
• 1¼ cups shredded reduced-fat Italian cheese blend (5 oz)

Instructions

1. 1Coat a 12-inch skillet with cooking spray and set it over medium-high heat. Add the ground turkey and chopped onion, cooking for about 4 minutes while stirring frequently until the meat is fully browned and the onion softens.
2. 2Place the cottage cheese in a food processor or blender. Blend the cheese until it reaches a completely smooth consistency.
3. 3Stir the drained spinach and 3 cups of the tomato-basil pasta sauce into the browned turkey. Cook for 1 minute with constant stirring until the mixture is hot, then transfer it to a bowl and cover to keep warm.
4. 4Pour the remaining 1 cup of pasta sauce into the empty skillet. Layer 5 of the precooked lasagna noodles over the sauce, followed by half of the warm turkey mixture, half of the smoothed cottage cheese, and half of the shredded Italian cheese blend.
5. 5Build a second layer using the remaining noodles, turkey mixture, cottage cheese, and shredded cheese. Cover the skillet and cook over medium heat for 8 minutes, or until the pasta is tender.
6. 6Take the skillet off the heat. Let the lasagna rest for 5 minutes to set up before serving.

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