Use yogurt cheese in place of cottage cheese or ricotta for a healthier Italian favorite.
| 48 | oz | pasta sauce |
| 1 | pkg | lasagna noodles (cooked and drained) |
| 1 | yellow onion (diced) | |
| 2 | green peppers (diced) | |
| 1 | egg | |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 2 | tsp | rosemary |
| 1 | tsp | parsley |
| 1 | tsp | thyme |
| 2 | lb | ground turkey |
| 8 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 3 cups yogurt cheese*) |
| 1 1⁄2 | c | shredded mozzarella cheese |
* For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 2 quarts of yogurt for 3-6 hours in the refrigerator. This should yield 3-4 cups of yogurt cheese.
Brown ground turkey and drain. Add peppers and onion and simmer until onions are clear. Season with salt and pepper to taste.
In a medium bowl beat egg. Add yogurt cheese and mix well. Stir in spices and 1 cup of shredded mozzarella cheese. Preheat oven to 350°.
Cover the bottom of a 11x13-inch pan with a thin layer of pasta sauce and add a layer of noodles. Layer with ground turkey and sauce. Then another layer of noodles. Spread yogurt cheese mixture on noodles and spread sauce over that. Top with the layer of noodles and sauce.
Bake for 45 minutes. Sprinkle the top with the remain 1/2 cup of shredded cheese and bake another 5-8 minutes (until cheese is melted and slightly brown).