Turkey Lasagna

I love a good lasagna but I've laid off of it for the last 6 months or so while trying to eat healthy. I couldn't resist any longer. The changing of the weather makes me want to eat hearty casseroles and soups and I've learned it's best to not deny yourself a craving. I did however make a couple tweaks to make this healthier than any lasagna I've made in the past. I made this in an 8x12 pan but you could make it in a more common 9x13 by adding 2 more lasagna noodles and 1/4 cup more cheeses. 

6 Dreamfields brand low-carb lasagna noodles (you could also do whole wheat)

1 lb ground turkey

1 can spaghetti sauce 

1/2 onion, chopped

1 cup ricotta cheese

1 cup Parmesan cheese

1 cup cottage cheese

1 cup mozzarella 

2 tbsp garlic powder

1 tbsp italian seasoning

1 tsp oregano

Salt and pepper to taste 

Bring lasagna noodles to a boil and cook until almost done. Brown your ground turkey in a skillet with onions. Drain any grease and then add seasonings. Pour just enough spaghetti sauce over the meat to coat it. Combine ricotta, Parmesan and cottage cheeses and whisk together. 

In a greased baking dish put down 3 lasagna noodles followed by a layer of spaghetti sauce, cheese and meat mixtures. Lay down 3 more noodles and repeat the layers. Spread out mozzarella over the top, cover and bake at 350 for 30 minutes. Remove the tin foil and set your broiler to low to brown the cheese. Keep an eye on it so it doesn't burn. This should take no longer than 3-5 minutes. Serve with salad and/or garlic bread and enjoy!