Weeknight lasagna
1/2 pound ground turkey
a few teaspoons of Italian seasoning (my favorite comes from The Spice House in Chicago)
Trader Joe's no-boil lasagna noodles (each noodle measures about 7" by 3" - I have also found them at Whole Foods)
(Scared of no-boil noodles? Check out Cook's Illustrated's taste test - no-boil won hands' down!)
frozen spinach, thawed and drained
1 jar of pasta sauce (my current favorite is Trader Joe's organic marinara)
8 oz cottage cheese (from my mom - I use cottage cheese rather than ricotta - it's lighter)
mozzarella cheese
1. Season ground turkey with 1-2 teaspoons of Italian seasoning and brown on the stovetop. Once browned, transfer to a plate with a paper towel to catch some of the grease.
2. In an 8-inch square pan, spread a bit of sauce on the bottom and lay down two noodles to make the first layer.
3. Spread some more sauce on the noodles and then add a few scoopfuls of cottage cheese, spreading out over the noodles. Add the ground turkey, spinach and mozzarella cheese. Maybe add a bit more sauce too.
4. Add the next layer of noodles and repeat step 3 until the pan is full (it won't take many layers).
5. Add the final layer of noodles and spread sauce on top. Sprinkle with mozzarella cheese and a teaspoon or two of the Italian seasoning.
6. Cover the dish with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 10 to 15 minutes until the top is warm and bubbly.
There are limitless combinations - you could use other ground meat or just go meatless for a nice vegetarian meal. You could also do a variety of veggies - roasted red peppers (yum), sauteed mushrooms or broccoli.
Trader Joe's no-boil lasagna noodles (each noodle measures about 7" by 3" - I have also found them at Whole Foods)
(Scared of no-boil noodles? Check out Cook's Illustrated's taste test - no-boil won hands' down!)
frozen spinach, thawed and drained
1 jar of pasta sauce (my current favorite is Trader Joe's organic marinara)
8 oz cottage cheese (from my mom - I use cottage cheese rather than ricotta - it's lighter)
mozzarella cheese
1. Season ground turkey with 1-2 teaspoons of Italian seasoning and brown on the stovetop. Once browned, transfer to a plate with a paper towel to catch some of the grease.
2. In an 8-inch square pan, spread a bit of sauce on the bottom and lay down two noodles to make the first layer.
3. Spread some more sauce on the noodles and then add a few scoopfuls of cottage cheese, spreading out over the noodles. Add the ground turkey, spinach and mozzarella cheese. Maybe add a bit more sauce too.
4. Add the next layer of noodles and repeat step 3 until the pan is full (it won't take many layers).
5. Add the final layer of noodles and spread sauce on top. Sprinkle with mozzarella cheese and a teaspoon or two of the Italian seasoning.
6. Cover the dish with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 10 to 15 minutes until the top is warm and bubbly.
There are limitless combinations - you could use other ground meat or just go meatless for a nice vegetarian meal. You could also do a variety of veggies - roasted red peppers (yum), sauteed mushrooms or broccoli.
Thanks for the recipe. I am so going to try the no boil noodles now! We use cottage cheese too -- sometimes I mix in a little ricotta.
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