Wednesday, May 28, 2014

Beth's Lasagna

This is my mother-in-law's recipe...but I did tweak it a bit.  She generally uses ground beef, more salt, and boils regular lasagna noodles.  Both ways, it's delicious (I just got done eating a piece).  Also, for freezer meals, I make it in two 8x8 pans. (The directions below are for one 9x13 pan.)

1 pound ground turkey
1 - 1 lb. can petite diced tomatoes
1 - 12 oz. can tomato paste
1 clove garlic, minced
1 tbsp. dried basil
3/4 tsp. salt
1 cup water
8 no-boil lasagna noodles (1/2 of a Barilla brand box)
2 eggs, beaten
Large carton of low-fat small curd cottage cheese (3 cups)
1/2 cup shredded parmesan
2 Tbsp. dried parsley
1/2 tsp salt
1/2 tsp pepper
1 lb. shredded mozzarella cheese

Brown ground turkey and drain.  Add the tomatoes, tomato paste, garlic, basil, 3/4 tsp salt, and water.  Cover and simmer about 15 minutes, stirring often.

Combine the eggs, cottage cheese, parmesan, parsley, 1/2 tsp salt, and pepper. 

In a 9x13 pan, put a little bit of the meat sauce on the bottom (to prevent sticking when you serve it).  Put half of the noodles on top of that.  Spread 1/2 of the cheese filling.  Then top with about half of the mozzarella and then 1/2 of the meat mixture.  Repeat the layers.  Sprinkle a little shredded mozzarella on top. 

Cover with plastic wrap and then aluminum foil.  Place in Zip-loc bag and freeze.

To serve:  Thaw.  Bake at 375 degrees for about 30 minutes.  If the lasagna is cold when you put it in the oven, it usually needs longer than that to bake.  Let it sit up for at least 10 minutes before you cut it.

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