Turkey Lasagna

We made this turkey lasagna this week instead of roasting a turkey for Thanksgiving. The leftovers get eaten faster this way.

Brown a pound of ground turkey over medium heat in a large saucepan. (Although given the color turkey turns, this should be “White a pound…” but then no one would know what I meant.)

Add to the saucepan 1 ½ cups of water and one jar of Healthy Choice garlic and herb pasta sauce. (Yes, the brand matters. I quit making this for months when my local grocery stores quit carrying the sauce. Thanks to their online locator, I finally found somewhere else nearby to get it.)

Bring the sauce mix to a boil, cover it, reduce the heat, and simmer for 10 minutes. While that cooks, preheat the oven to 350 degrees. In a large bowl, combine:

  • 2 cups shredded mozzarella cheese
  • 2 cups low fat cottage cheese (one 16-ounce container)
  • ½ cup grated Parmesan cheese
  • 1 egg (or ½ cup egg substitute)
  • parsley to taste
  • ¼ teaspoon black pepper

Once the sauce/turkey mixture is done cooking, remove it from the heat. It’s time to layer your lasagna! In a 13″x9″ baking dish, you want to assemble, from the bottom up,

  1. 1 cup turkey/sauce
  2. 3 lasagna noodles (uncooked)
  3. 1 ½ cup turkey/sauce
  4. half of the cheese mixture
  5. 3 lasagna noodles (uncooked)
  6. 1 ½ cup turkey/sauce
  7. half of the cheese mixture
  8. 3 lasagna noodles (uncooked)
  9. 1 ½ cup turkey/sauce

Cover it (aluminum foil is fine) and bake at 350 degrees for one hour. Then uncover it, sprinkle another cup of shredded mozzarella on top, and bake uncovered for 10 minutes. Let it stand another 10 minutes before serving. So plan on at least an hour-and-a-half cooking time, with a little extra time for prep. It’s even better as leftovers, because the sauce has more time to soak through everything.


One Response to “Turkey Lasagna”

  1. David Oakes Says:

    A little bit of butter helps with the “whiting”.

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