Ingredients for Slim Chili Lasagna
- 2 tablespoons butter
- 1 medium onion (chopped)
- Garlic Clove
- 1 green bell pepper (chopped)
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon brown sugar
- 1 cup green lentils (rinsed)
- Lasagna Noodle
- 2 large eggs
- Low Fat Cottage Cheese
- Part Skim Mozzarella Cheese
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How to Make Slim Chili Lasagna
- Melt 2 tablespoons of butter in a 2-quart non-stick saucepan over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), and 1 pound lean ground turkey.
- Cook, stirring and breaking up the meat, until browned (about 5 minutes).
- Drain off any excess grease.
- Stir in 2 tablespoons chili powder, 2 (28-ounce) cans crushed tomatoes, 1 tablespoon brown sugar, and 1 cup green lentils (rinsed).
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender, stirring occasionally.
- While the chili simmers, cook lasagna noodles according to package directions. Drain.
- In a medium bowl, beat 2 large eggs. Stir in 16 ounces small curd cottage cheese, mixing well.
- Preheat oven to 375°F (190°C).
- In a 13x9x2-inch baking pan, layer half the noodles, overlapping as needed. Spread with half the cottage cheese mixture, then half the chili mixture, and finally half of 8 ounces shredded mozzarella cheese.
- Repeat layers.
- Bake covered for 40 minutes, or until bubbly and heated through.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
44g
Fat
44g
Carbs
14g
