We are a meatless lasagna kind of household, but I saw a meat lasagna recipe on Paula Deen’s show, and it sounded and looked really good. It was quite tasty and made an enormous amount, so we divided the leftovers and froze them for future yummy dinners. From start to finish it does take nearly 2 hours, so it’s more of a project meal than a quick week night meal. Adapted from Lots O’Meat Lasagna from Paula Deen.
- 1 pound ground Italian seasoned turkey
- 1 onion
- 2 cloves garlic, minced
- 3 tsp. Italian seasoning
- 1/4 tsp. salt (If using unseasoned turkey meat)
- 1/4 tsp. pepper (If using unseasoned turkey meat)
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 cups small curd cottage cheese
- 1 (5-ounce) package grated Parmigianno-Reggiano or Pecorino Romano
- 2 large eggs, lightly beaten
- 9 oven-ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
- Preheat oven to 350 degrees F.
- In a large saucepan, combine ground turkey, onion, and garlic. Cook over medium heat until meat is browned and crumbled; drain.
- Return meat to pan and Italian seasoning and salt and pepper, if using. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes, uncovered.
- In a small bowl, combine cottage cheese, Parmesan, and eggs.
- Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
- Bake 45 minutes, uncovered. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.