Thursday, November 6, 2014
10 lasagna noodles
1 lb ground all white meat turkey
1 small yellow onion (or half of a large one) finely diced
4 cloves garlic
1 15oz can of fire roasted diced tomatoes
2 15oz cans tomato sauce
1 6oz can tomato paste
2 Tablespoons sugar
15 oz ricotta cheese
2 cups low fat cottage cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 cups shredded monterey jack cheese
Preheat oven to 350.
Combine turkey and onions in a saute pan over medium heat. Once turkey is cooked, add garlic, let cook for one minute. Add all tomato products, parsley, basil, oregano and sugar to the pan, stir to combine and reduce heat to medium low.
While tomato sauce is cooking, heat a large pot of boiling water. As you wait for the water to boil, combine cheese mixture by adding ricotta, cottage cheese, salt and pepper to a bowl. Separately, shred your cheese.
Once your water is boiling, par cook your noodles for about 4 minutes. They should be pliable but not cooked completely.
In a 9*13" pan, put a thin layer of sauce. Top sauce with a layer of 5 noodles. Top noodles with a layer of cheese mixture and a layer of grated cheese. Repeat: sauce, noodles, cheese mixture, shredded cheese. End with a final layer of sauce.
Cover with tin foil and bake for 35-45 minutes, until noodles are cooked and the dish is hot.