Turkey Lasagna

I found a slightly healthier and quicker version of traditional Lasagna that combines ground turkey and whole wheat lasagna noodles which are ready to assemble uncooked.

• 1 – 1.5 lb  ground turkey
• 1  28 oz can crushed tomatoes
• 1  14.5 oz can diced tomatoes (no salt added)
• ½ cup  water
• 1 teaspoon each: Pepper, Basil, Paprika, Garlic powder, Nutmeg, Oregano, Thyme
• 2 eggs
• 16 oz container small curd cottage cheese or ricotta (I prefer ricotta)
• 2 cups (8 oz) shredded cheese Colby/Monterey Jack mix
• ½ cup grated Parmesan cheese
• 1/2 teaspoon Basil
• Salt and pepper
• 9 to 12 pieces UNCOOKED Whole Wheat Lasagna Noodles

 

Heat oven to 350 degrees.

 

For Sauce:

 

1. Brown meat in 2 tsp oil. When brown and crumbly, add first 3 spices and stir into meat.

 

1. Add cans of crushed and diced tomatoes (with liquid) and next 4 to 5 spices ; stir and simmer 10 minutes.

 

1. For cheese filling, in medium bowl,  add 2 eggs and lightly beat, and ricotta or cottage cheese, ½ of  shredded cheese mix,  basil and salt and pepper.

 

4. Spray 13 x 9  baking dish with non-stick spray, arrange as follows: 1 cup  sauce on bottom,  3 pasta pieces, 1 cup sauce, ½ cup cheese filling.

 

1. Repeat; 3 pasta pieces, 1 cup sauce,  cheese filling.

 

1. Top with; 3 pasta pieces, remaining sauce, remaining shredded cheese mix.

 

1. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.

 

tips: since lasagna noodles are uncooked, be sure to cover all noodles with sauce or cheese so they cook through during baking.