The only reason I’m posting this is because maybe there’s someone else out there who needs super easy dinner ideas. It won’t work for a last minute meal because it takes over an hour to bake. That’s because you do not have to pre-cook the noodles! This is the most non – technical, adaptable, semi home made recipe I’ve ever posted. It’s really just a method of assembly. Simply layer everything in a casserole and bake, hooray!
The quality of your ingredients still matter in this easy dish, so look for organic tomato sauce that doesn’t have added sugar. I chose to use organic cheeses as well. The ground turkey makes it a little lighter than beef lasagna, but it’s still kinda heavy for the middle of summer. Cucumber and Avocado Salad is a nice cooling side dish, click here for recipe.
The Easiest Lasagna
adapted from my sister’s Spinach Lasagna recipe
1 jar tomato sauce
1 large container cottage cheese (it’s lighter and saltier) OR 1 large container ricotta cheese OR 1 small container of each
freshly ground black pepper
12- 16 ounces shredded mozzarella cheese
1 box lasagna noodles
1 lb ground turkey
- Preheat the oven to 350 F
- Brown the ground turkey until done – I used a little oil to get it going
- If you’re using a mixture of ricotta and cottage cheese as I did, mix them together in a dish as add some fresh black pepper. I used a whole container of ricotta and about half the container of cottage cheese.
- Begin assembly in a casserole dish. I made three layers of noodles but there’s no hard and fast rule here, it’s just how much will fit. I had lots of left over noodles for another day. Start with sauce on the bottom of the dish, then a base layer of noodles. Spoon on about 1/3 of the ricotta/cottage cheese and spread over the noodles. Add a layer of mozzarella, then meat, more sauce, and another layer of noodles. You get the idea. Fill the dish and add all juices from the ground turkey. Finish the top with sauce and mozzarella cheese. You can sprinkle some parmesan on top if you have it.
- Cover the dish with foil and make sure it’s tight around the edges. Bake for 1 hour.
- Remove from oven and let sit, still covered, for 15 minutes. Remove the foil and have a look. If you’d like to make the top more brown and crispy around the edges, return to the oven and set it on broil. Keep a close eye on it.
I’m feeding a growing boy and he’s HUNGRY and this got very positive reviews. It was originally a Spinach Lasagna recipe, but I was afraid my boy wouldn’t eat it unless it was meaty and not veggie. If you’d like the original recipe, just email me.