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Turkey Lasagna Recipe

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This recipe for Turkey Lasagna, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Norcutt
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. shredded mozzarella cheese
1 lb. Ground turkey
1-2 T. onion powder
24 oz. cottage cheese
Garlic powder
2 eggs
Dried basil
Giant size of Prego mushroom spaghetti sauce
1 small can mushrooms
Black olives, chopped small (optional)
Barilla Lasagna noodles (they are flat)
*****Don’t boil the noodles first---need raw ones*****

Directions:
Directions:
Mix the 2 eggs into the cottage cheese. Spice the heck out of the meat…. adding onion powder, as much garlic powder and basil as you want. Add mushrooms and black olives to meat.
Put a light layer of the sauce only on the bottom of the pan, enough to cover the bottom.
Then, place first layer of noodles in pan. Put ˝ the amount of cottage cheese mixture on top of noodles. Add ˝ the amount of meat mixture on top of cottage cheese. Top with 1/3 of the amount of the remaining spaghetti sauce. Top with 2 c. of mozzarella. Top with second layer of noodles. Top with the rest of cottage cheese mixture on noodles again. Then top with the rest of the meat mixture. Add another 1/3 of the amount of sauce. Then last layer of noodles. Finally, use the rest of the sauce.
Cover with foil. Cook at 350 degrees for 1 hour and 10 minutes. Take foil off; add 2 c. mozzarella to the top. Cook 20 minutes longer. Watch it…so the cheese doesn’t burn. Let it sit for at least 10 minutes, so it can form before cutting. Also, may want to place a large cookie sheet under pan, may spill over.

 

 

 

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