Ingredients: |
Ingredients: (This recipe makes enough sauce for 2 big pans of lasagna plus extra sauce which is often eaten by itself at our house)
2 big cans tomato sauce
2 big cans diced tomatoes
1 white onion (diced)
1 package mushrooms (sliced)
1 lb. ground turkey
1 lb. Italian sausage (I use spicy)
3 – 4 cloves garlic (at least)
(the following spices are estimations, I just dump, should look like picture, use approximate measurements and then keep adding more of each until not tomato-y)
½ cup Parsley flakes
¼ cup oregano (mounded)
1/8 cup thyme
1/8 cup basil (mounded)
2 bay leaves (but remember to take out when putting lasagna together)
1 tsp salt
Couple shakes of garlic powder
1 small container Ricotta cheese
10 cups shredded mozzarella cheese
1-2 packages frozen spinach ( I use one package per pan)
1 small container cottage cheese
¼ cup parmesan cheese
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Directions: |
Directions:Pour all cans of sauce and tomatoes into a big pot and start heating. Add 1-2 cloves of garlic to the sauce. Add Parsley, oregano, thyme, basil, bay leaves, salt, garlic powder to the sauce pot, stir frequently-let simmer.
In another large pan, cook the turkey and sausage, once it is cooked, add 2-3 cloves garlic, white onion and mushrooms and cover and cook until mushrooms are cooked to your liking, stirring frequently, when done drain excess oil.
At the same time in another big pot cook your lasagna noodles (12 noodles per pan of lasagna I add an extra one to eat with the sauce while cooking) and rinse when done to prevent sticking. Cook frozen spinach, squeeze out all excess water. In a bowl combine squeezed spinach, ricotta cheese, parmesan cheese, cottage cheese and about 3 cups of the mozzarella cheese.
In the bottom of casserole pan put enough sauce just to coat the bottom, place 3 noodles side by side, spread (no easy way to do this) spinach/cheese mixture as one layer, can sprinkle more mozzarella over this mixture also, cover with layer of sauce, repeat until full pan (usually 4 layers) and then cover with mozzarella cheese and bake at 425º for about ½ hour. |
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