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. lowfat cottage cheese
1/2 c. plain lowfat yogurt
1 tbsp. poppy seed

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

Meanwhile, cook the noodles according to the package directions, except omit the salt; drain.

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

Layer 3/4 of the noodle mixture in a 9x13x2 inch baking dish. Spoon the meat mixture over the center of the noodles, leaving a 1 to 2 inch border of uncovered 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 the casserole. Bake for 10 to 15 minutes more or until the casserole is heated through. Makes 8 servings.