Servings: 2

Weight Watcher Smart Points: 57

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 8-ounce can tomato sauce
  • 1 10-ounce package frozen spinach, kale or collard greens, thawed and drained (see note)
  • 1 16-ounce package cottage cheese, 2% or regular (may substitute ricotta cheese)
  • 1 egg, lightly beaten
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 12 lasagna noodles, uncooked
  • 3/4 cup low-sodium chicken broth
  • 1 24-ounce jar marinara sauce
  • 12 ounces Sargento shredded mozzarella cheese
  • 1/2 cup Sargento shredded Parmesan cheese
  • 1 pound ground turkey breast
  • 1/2 pound turkey sausage, removed from casings (I use hot)


  1. Cook the ground turkey and the sausage in a large saucepan over medium-high heat until browned, stirring and crumbling as you go
  2. Stir in the marinara sauce, tomato sauce, chicken broth, and salt
  3. Bring to a boil, and then remove sauce from heat.In a mixing bowl, combine the drained greens, cottage cheese, egg, and garlic powder.Arrange 3 of the uncooked noodles in each of two 7×11-inch baking dishes
  4. (You may also use 9×9 baking dishes or one of each; break noodles to fit the 9×9 pan.) Spoon 1/4 of the sauce over the noodles in each pan
  5. Top with 1/4 of the cottage cheese mixture and 1/4 of the mozzarella cheese
  6. Repeat layers with the remaining noodles, sauce, cottage cheese mixture, and mozzarella cheese
  7. Top each with half of the Parmesan cheese
  8. Cover pans tightly with foil, and refrigerate overnight.Preheat the oven to 350 degrees F.Bake lasagnas, covered, until the noodles are soft, cheese is melted, and sauce is bubbly, about 50 minutes
  9. Remove the foil in the last 10 minutes of baking to brown the top a bit, if desired
  10. Allow to sit for 10 minutes before serving.

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