Friday, October 2, 2009

Turkey Lasagna

We still had some ground turkey left over in our freezer from a sale at our grocery store a few weeks ago. Well, Cooking Light provided us with a great recipe to use that turkey up: Turkey Lasagna.

First preheat the oven to 350 degrees. Then cook the turkey in a large saucepan over medium heat until the meat is browned and starting to crumble. Add the water and pasta sauce (we used a chunky garden pasta sauce) and bring to a boil. Then cover, reduce heat, and simmer for 10 minutes.

Meanwhile, combine some of the mozzarella, cottage cheese, Parmesan cheese, egg substitute, parsley and black pepper.

Then, in a 13-by-9-inch baking dish, spoon in some of the turkey mixture. Top with 3 lasagna noodles, more of the turkey mixture and half of the cheese mixture. Then repeat the layers with 3 more lasagna noodles.

Cover and bake for 1 hour. Then sprinkle the rest of the mozzarella and bake uncovered for 10 minutes.

The pasta sauce we used provided for some nice flavor and texture in the final dish. The noodles, which went into the oven uncooked, came out quite nicely, much to my surprise. It was my biggest worry heading into the meal preparation.

The dish had some great cheese flavor -- the cottage cheese, Parmesan and egg substitute worked well together and against the tomato sauce.

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