Turkey Lasagna

1 lb. ground turkey (I use 93% lean)
1 1/2 cups water
1 (26-oz.) jar marinara sauce
3 cups (12 oz.) shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
freshly ground black pepper
9 no-boil lasagna noodles

Preheat oven to 350 degrees F. Saute turkey in a nonstick skillet coated with cooking spray until browned, stirring to crumble. Add water and marinara sauce and simmer for 10 minutes. Remove from heat.

Combine 2 cups of the mozzarella, the cottage cheese, Parmesan, egg substitute, parsley and pepper in a bowl.

Spread 1 cup turkey mixture in the bottom of a 9″ x 13″ baking dish. Arrange 3 noodles over the turkey; top with 1 cup turkey mixture and spread half of the cheese mixture over the turkey. Add 3 more noodles and top with 1 cup turkey mixture and the remaining cheese. Add the 3 last noodles and remaining turkey mixture.

Cover with foil and bake for one hour. Remove foil, sprinkle remaining mozzarella cheese over the top and continue baking, uncovered, for 10 minutes. Let lasagna rest for 10 minutes before serving.

Serves 8
WW PP per serving: 10