Turkey Cottage Cheese Lasagna

We loved our discovery of substituting cottage cheese for ricotta cheese in lasagna. Our first try with beef lasagna with cottage cheese was a hit and we decided we would try a dish of lasagna with ground turkey. Give the lasagna a day in the refridgerator to allow the layers to come together and meld flavors and you will be addicted to the texture, flavor and may never return to ricotta.

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Adapted from AllRecipes.com

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (28 ounce) jar spaghetti sauce
  • 2 (16 ounce) package cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese

In a large skillet, cook and stir ground beef until brown. Add onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.  Top with remaining half cup of mozzarella cheese.

Bake in a preheated 350 degree F oven for 55 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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