Turkey Florentine Skillet Lasagna

I found this recipe in a Weight Watcher's magazine. Instead of using a skillet, I used a 9x13-inch glass dish and I baked mine in the oven at 350. I also didn't have enough noodles so I used 3 for the first 2 layers and had 2 extra noodles, which I placed on top. Super easy to make and it had a lot of flavor. I'll definitely make this again!

Turkey Florentine Skillet Lasagna (8 servings) (8 points):

Cooking spray
1 c chopped onion
1/4 lb ground turkey bread
1 (16 oz) carton cottage cheese
4 c tomato-basil pasta sauce, divided
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
10 pkg precooked lasagna noodles
6 c shredded 6-Cheese Italian blend cheese

Heat large skillet over med-high. Coat pan with cooking spray. Add onion and turkey to pan; cook 4 min or until turkey is browned and onion is tender, stirring frequently to crumble turkey. While turkey and onion cook, place cottage cheese in a food processor or blender; process until smooth.

Add 3 c pasta sauce and spinach to turkey mixture. Cook 1 minute or until thoroughly heated, stirring constantly. Remove from pan and keep warm.

Add 1 c pasta sauce to dish. Top with 5 (or 3) 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 and cook over med heat 8 minutes or until noodles are tender. Remove from heat; let stand 5 minutes before serving. Enjoy!




Meat filling...






Noodles on the sauce...






Filling and cheese...






From the oven...






Enjoy!...