1 1/2 lb. ground raw turkey
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. wide noodles
1 (8 oz.) pkg. Neufchatel cheese, cubed
1 c. low fat cottage cheese
1/2 c. plain lowfat yogurt
1 tbsp. poppy seed

In large skillet cook the turkey, onion and green pepper until the meat is no longer pink and the vegetables are tender. Drain off liquid. Stir in tomato sauce, salt and pepper. Meanwhile cook the noodles according to package directions omitting the salt. In small bowl combine the cheeses, yogurt and poppy seed. Toss the cheese mixture with the cooked noodles. Layer 3/4 of the noodle mixture in a 13 x 9 baking dish. Spoon the meat mixture over the center of the noodles leaving a 1 or 2 inch border of uncovered noodles. Layer remaining noodles over the center of the meat mixture, leaving a 1 to 2 inch border.

Bake covered in 375 degree oven for 30 minutes. Uncover casserole and bake 15 minutes more or until heated through.