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 low fat yogurt
1 tbsp. poppy seed

In a large skillet cook the ground turkey, the onion and pepper until the meat is no longer pink and the vegetables are tender. Drain, stir in the tomato sauce, salt and pepper.

Meanwhile, cook the noodles, omit salt; drain.

In a small bowl combine the cheeses, yogurt and the poppy seed; toss with the hot noodles.

Layer 3/4 of the noodle mixture in a 13 x 9 x 2 inch baking dish. Spoon the meat mixture over the center of the noodles, leaving a 1 to 2 inch border of uncooked noodles. Layer the remaining noodle mixture over the center of the meat mixture, leaving a 1 to 2 inch meat border.

Bake, covered, in a 375 degree oven for 30 minutes. Uncover, bake for 10-15 minutes more or until heated through. Makes 8 servings. Excellent in the microwave oven.