I have been holding out on another fabulous recipe to share with you guys. Doug is probably sick of me making this lasagna, because I've probably made it ten times since last winter. Our friend, Kate, had us over for dinner and made this turkey lasagna (she knew I didn't eat beef ~ what a sweetie). Before this, I had no idea that cottage cheese would taste so good in lasagna! You can't even tell the difference that ricotta isn't in this healthier recipe. This works great in a 9x13-inch baking dish or in individual oven-safe bowls. Enjoy!
Turkey Spinach Lasagna
(Recipe from Kate G.)
Yield: 6 Servings
1 lb. Lean Ground Turkey
1 1/2 C. Onion, diced
2 Cloves Garlic, minced
2 (26 oz) Jars Marinara
1 (16 oz) Carton Cottage Cheese
1/4 C. Shredded Parmesan Cheese
1 Tbsp. Dried Parsley Flakes
1/4 tsp. Black Pepper
1 (10 oz) Pkg. Frozen Chopped Spinach, thawed and drained
8 Whole Wheat Lasagna Noodles, cooked
2 C. (8 oz) Shredded Part-Skim Mozzarella
Preheat oven to 350F degrees. Coat large skillet with olive oil and place over medium-high heat. Add the turkey, onion and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 C. Marinara; cook 5 minutes, stirring occasionally. Remove from heat. In a medium bowl, combine cottage cheese, egg, Parmesan, parsley, pepper and spinach; stir well. Spread remaining marinara in bottom of greased 13x9-inch dish. Arrange 4 wheat noodles over sauce, top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over and repeat process. Bake for 50 minutes or until cheese melts and sauce is bubbly. Let stand for 10 minutes before serving.
Note: This freezes well. To freeze, make it per the above instructions (except for the baking part). Let the sauce and noodles cool to room temperature before putting it in the freezer.
Also, this can be made in individual portions, as seen in the picture. Simply divide the ingredients into oven-safe bowls.