Turkey Lasagna

The original recipe for this lasagna is by Ina Garten. I've modified it to the point that I think I can call it my own. It's a bit of a process to put together, as most lasagnas are, but it's definitely worth the time. My friend Rachele even likes this lasagna and she doesn't like meat! (She claimed that she couldn't really taste the meat and so it was okay!:))

1-2 Tblspn olive oil

1 cup onion, minced

2 cloves garlic, either finely minced or I just use a garlic press

1 lb ground turkey

28 oz crushed tomatoes in puree

6 oz tomato paste

1 small pkg white mushrooms, sliced

1/4 c chopped flat-leaf parsley- divided

1/2 c. chopped fresh basil

2 tsp salt

3/4 tsp pepper

1/2 lb lasagna noodles, cooked (6-7 large noodles is all it takes to fill a 9X13 pan)

16 oz cottage cheese

1 extra large egg

1 cup parmesan cheese

1 lb fresh mozzarella, thinly sliced

In a large skillet heat olive oil over medium-high heat and cook until translucent, add garlic and cook 1 minute. Add ground turkey and cook until no longer pink, about 8-10 minutes, breaking it up as it cooks. Add crushed tomatoes and paste, mushrooms, 2 tablespoons parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered over medium-low heat 15-20 minutes. Cook the noodles while it simmers.

Combine cottage cheese, 1 cup parmesan cheese, egg, remaining parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Layer in a 9X13 pan: 1/3 of the meat sauce, pasta, mozzarella, 1/2 of the cottage cheese mixture, 1/3 meat sauce, pasta, mozzarella, 1/2 cottage cheese, and end with the last 1/3 of the meat sauce on top. Sprinkle with a little more parmesan cheese on top and bake at 400 degrees for 30 minutes.

* Obviously if you are adverse to mushrooms just leave them out. The original recipe calls for turkey sausage and ricotta cheese. But, I never have turkey sausage on hand and I don't like ricotta cheese, so you can make whatever adjustments you need to for your family. I love this lasagna and will be making it for Sunday dinner this week. I'll take a picture and post it for you so you can see how good it looks. Oh, and it's worth it to spring for the fresh mozzarella if you can. It definitely makes a difference.