novathrifty

A bunch of the ingredients for this lasagna are on sale this week at Harris Teeter:  ground turkey ($2.14/lb), cottage cheese ($2.67/24 oz), Barilla lasagne noodles ($2.00) and Sargento shredded mozzarella and Parmesan 8 oz ($1.94).  It makes a big pan—I made a bunch yesterday and we’ll be eating it for several days!

Turkey Lasagna

Ingredients:

1 lb ground turkey breast
1 1/2 c water
1 26-oz bottle pasta sauce
3 c shredded part-skim mozzarella cheese, divided
2 c 1% low-fat cottage cheese
1/2 c grated fresh Parmesan cheese
2 eggs
1/4 c fresh chopped parsley
1/4 teaspoon black pepper
9 uncooked pasta noodles (I like the Barilla lasagne noodles)

Instructions:

Preheat oven to 350.

Brown the turkey in a large saucepan coated with cooking spray over medium heat, stirring to crumble.  Add water and pasta sauce.  Bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Remove from heat.

Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients in a bowl.

Spread 1 cup turkey mixture in bottom of a 13X9 inch baking dish.  Arrange 3 noodles over turkey mixture, then top with 1 1/2 cups turkey mixture.  Spread half of cheese mixture over turkey mixture.  Repeat layers, ending with the remaining turkey mixture.*

Cover and bake at 350 for 1 hour.  Sprinkle 1 cup mozzarella cheese and bake, uncovered, for 10 minutes.  Let lasagna stand for 10 minutes before serving.

*Just so we’re clear, it goes: turkey–>noodles–>turkey–>cheese–>turkey–>noodles–>turkey–>cheese–>turkey—>noodles–>turkey