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Christina's Turkey Lasagna Recipe

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This recipe for Christina's Turkey Lasagna, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Monday, July 21, 2008


3 lbs of sweet turkey sausage (remove casing)
2 lbs of ground turkey (we typically use 1 lb ground breast and 1 lb regular ground turkey)
Brown meat
2 large containers of small curd low fat cottage cheese
2 eggs (whip eggs together)
1/2 c of grated Parmesan
1/4 c of grated Romano
1/4 c of grated Asiago
1/4 c of grated Provolone
Combine cheeses and eggs in a large bowl
2lbs of mozzarella (shredded/block or fresh)
Sauce: Saute medium diced onion and 2 diced shallots in olive oil. Add 4 to 5 cloves of garlic (diced or minced)
Add:3 - 28oz cans of crushed tomatoes
1 - 14 1/2 oz can of diced tomatoes
Salt & pepper to taste
1/2 cup of fresh basil (can substitute less if using dry basil)
1/2 cup of fresh parsley (can substitute less if using dry parsley)
2 tbsp Oregano (dry)
2 tbsp Crushed Fennel
1 tsp of sugar

You will need approximately 12 lasagna noodles for each pan. Partially cook noodles (do not over cook because they will still cook in the oven).
Combine Sauce with Meats (you may want to reserve some sauce to use while serving).
Layer in pans sauce/noodles/cottage cheese mixture/sauce/mozzarella, repeat. Then top with remaining noodles with some sauce and mozzarella. Bake at 350 for approximately 55 minutes (cover for the first 40 minutes and remove foil for the last 15 minutes to brown the top). Let stand for about 10 minutes prior to serving.

Personal Notes:
Personal Notes:
Makes 2 (9 X 13) pans. Freezes well.




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