A meaty lasagna is a treat in our house. This recipe was given to us at our wedding shower from my aunt. It's easy and a keeper!
 |
Turkey Lasagna -- Adapted from Ruth
32 oz of spaghetti sauce {we use homemade}
1 lb of lean ground turkey {or ground beef}
9 whole wheat lasagna noodles
1 (16oz) container of fat free small curd cottage cheese
1 (12oz) bag of Mozzarella cheese; or a mix of Mozzarella and Cheddar
8oz frozen spinach, cooked and drained {optional}
1 lb fresh mushrooms, sliced
Preheat oven to 350 degrees. Season and brown ground turkey until done. We like to season with garlic, pepper and onion. Drain fat from turkey when it is done.
Pour 1/4 of the jar of spaghetti sauce over the bottom of an ungreased 9x13 glass pan and spread evenly.
Place a single layer of noodles, uncooked, over the sauce.
Then, spread half of the cottage cheese over the noodles, and layer half of the mushrooms {if you're adding spinach, layer it here}, half of the ground turkey, half of the spaghetti sauce and top with half of the cheese.
 |
Top with 3 more noodles and repeat layers. Add one more layer of noodles, sauce and end with the cheese on top.
 |
Cover with a cookie sheet and bake for 30 minutes. Remove cookie sheet and bake an additional 15 minutes until cheese is bubbly and golden brown.
 |
Remove from the oven and let lasagna "set" for 10-15 minutes before serving.
