1 lb ground beef 1 lb ground turkey 4 cloves garlic, minced 3 cups water 2 cans (15 oz) tomato sauce 1 can (12 oz) tomato paste 1 envelope onion soup mix 2 tsp oregano 1 tsp italian seasoning 1 tsp sugar 2/3 bag of baby spinach leaves (put the rest in salad to go with dinner) 1 tsp black pepper 18 lasagna noodles, cooked and drained 3 cups small-curd cottage cheese 1 cup light sour cream 4 cups shredded mozzarella cheese 3 cups grated Parmesan cheese In a deep frying pan, cook beef and garlic over medium heat until no longer pink; drain. Stir in the water, tomato sauce, tomato paste, soup mix, spices and sugar. Reduce heat; cover and simmer for 30 minutes. Mix cottage cheese with sour cream. Spoon 1 cup meat into each of 2 greased 13x9 pans. In each pan, layer 3 noodles, 1/6 each of the cottage cheese mix, then mozzarella cheese, then spinach leaves, then meat sauce and finally parmesan cheese. Repeat layers twice (3 layers in all). Cover and bake at 350 degrees for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before serving (this gives you time to pop the garlic bread in the oven).
Friday, November 4, 2011
Lasagna
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If you cut the recipe in half and use no-bake lasagna noodles, this works great in a slow cooker. We also love sweet italian sausage in our lasagna, so consider that instead of some of the burger or turkey.
ReplyDeleteI'm making this today for Irene's swim team, who are coming here en masse after the Sectional Finals tonight in Bath, NY. I'm also letting them make individual pizzas. I haven't decided about dessert yet. I have to go teach today, after all.
ReplyDeleteMade it at Than and Lauren's for all of us plus Mollie and Kim. 5/1/16. Mollie graduates with her Masters from U Colorado Boulder.
ReplyDeleteMade 21 Mar 2019 at Allen and Anna’s apartment in London. I’m visiting for a week from Croatia, while Bart has gone back to NY for his Mom’s 90th Birthday.
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