Appletini, here is the recipe for the turkey lasagna, I actually combined two cooking light recipes...can you post your chicken noodle/rice?!?! It sounds YUM.
Turkey & Mushroom Lasagna
20 oz ground xtra lean turkey breast
EVOO spray
1c water
1 1/4 cups chopped onion
1 tblspoon chopped/diced garlic
1 (8-ounce) package presliced mushrooms
1 tblspoon dried oregano
40 oz (aka ~1.5 jars) Tomato and Basil Pasta Sauce (I used Classico because it was low in cals but also supplemented from a bottle of Emeril's Lots of Gaaahlic or whatever it is called since we love garlic and lots of flavor!)
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided 2c and 1c
1 (16-ounce) carton 1% fat cottage cheese (or you can use fat free or 2%...depending on what you like)
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 eggs
1/4 teaspoon black pepper
8 or 9 uncooked lasagna noodles
Preheat oven to 350°.
Spray the cooking pan with EVOO. Saute onions and garlic for a minute or so. Toss the oregano in and stir to mix. Cook the turkey in a large saucepan coated over medium heat until browned, stirring to crumble. Add mushrooms, water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
Combine 2 cups mozzarella, cottage cheese, parmesan, eggs and black pepper in a bowl.
Spread turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 2 or 3 noodles over turkey mixture; top with turkey mixture. Spread cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture on top.
Cover and bake at 350° for 1 hour. Sprinkle with remaining 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.
NOTES: I ended up making the whole recipe but just cooked 1/2 at once. In terms of how much turkey mixture, how many noodles to use, and how to do the layers, it really depends on your baking dish. Mine was not deep enough to do too many layers so I ended up just doing one bigger layer of the cheese mixture and 2-3 layers of turkey mixture and 2 layers of pasta. But it turned out great.
If you want to make the meat mixture the day before and put it in the fridge to gel together, I'd totally recommend that as it was WAY WAY better after it had a day to sit in the fridge and let all the sauce and flavors mix together.
IF you do this, you might need more pasta sauce to mix in with the turkey mixture or regular tomato sauce because this is a no-pre-boil lasagna recipe so you need the sauce to be a little watery so that it will cook the pasta and let it all absorb the sauce and not become too dry in the oven. Yesterday when I made the other 1/2 of the lasagna, I added another 1/2 jar of pasta sauce over the pasta layers and it worked out perfectly).
We served it with toasted french bread and you could add a salad but the pasta was filling enough!!
Oh and the nutritional information is uncertain since I combined parts of two recipes and one was 280 cals per serving and one was 385 cals per serving...but one recipe had 8 servings and the other 9 for basically the same amount of turkey/sauce etc...so I figure that accounted for the differences in the cals..was the additional serving. So depending on if you do 8 or 9 servings it could be ~280 or ~385!