Lasagna
Mandy
ingredients
- 1 lb ground turkey or beef
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 2 medium zucchini, shredded
- 1-2 c. peppers, carrots, broccoli, etc.
- 1 (29 ounce) can crushed tomatoes
- 1 (6 ounce) cans tomato paste
- 2 Tbs brown sugar
- 1 1/2 tsp dried basil leaves
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 Tbs chopped fresh parsley
- 2 c. fresh spinach, steamed
- 16 oz cottage cheese*
- 3/4 c. Parmesan cheese, divided
- 1 egg
- 1/2 tsp salt
- 12 lasagna noodles
- 2-3 c. mozzarella cheese, shredded
directions
- 1
In large pan combine meat, onion, garlic and vegetables, sautee until tender. Stir in crushed tomatoes, tomato paste, 1 tsp salt and seasonings. Simmer, covered, for about 1 hour, stirring occasionally.
- 2
Preheat oven to 350 F. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- 3
Steam spinach until wilted, chop. Combine cottage cheese, egg, parsley, spinach, 1/2 cup Parmesan cheese and 1/2 teaspoon salt in bowl and blend with hand mixer to smooth.
- 4
To assemble, spread 1 cup of meat sauce in the bottom of a 9x13 baking dish. Cover with 4 noodles, half the cottage cheese mixture, 1/3 of mozzarella cheese and 1/3 of the meat sauce. Repeat noodles, remaining cottage cheese, mozzarella cheese and meat sauce. End with noodles, meat sauce and remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray or make sure the foil does not touch the cheese.
- 5
Bake for 45 minutes. Remove foil, and bake an additional 15 minutes. Cool for 15 minutes before serving. Freezes well.
- 6
*Can substitute ricotta for cottage cheese.
Source: Mandy Herrmann
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews