Since we took turns cooking dinner at our retreat, I wanted to make something that was quick to prepare, but delicious and special. This recipe has become my go-to recipe for occasions when I want to pretend I worked harder and longer than I actually did.
Lasagna Casserole
With this casserole, you get the effect of a classic lasagna without all the laborious layering.
16 oz. egg noodles
1 lb. ground turkey
1/2 med. onion, chopped
2 T. Olive Oil
two jars spaghetti sauce
small zucchini, sliced thin
8 oz. cottage cheese
3 oz. Parmesan cheese 1
egg
salt
pepper
2 C. mozzarella cheese, grated
Preheat oven to 350°.
Cook noodles according to package directions. While noodles cook, brown the ground turkey and onion in the olive oil.
In a small bowl, combine cottage cheese with half the Parmesan, the egg, and salt and pepper.
Butter a 9″x13″ pan.
Cover the bottom of the pan with sauce. Then stir the rest of the sauce into the cooked and drained noodles.
Put half the cooked meat into the pan, followed by half the noodle/sauce mixture. Cover that with the cottage cheese mixture, then the sliced zucchini. Follow with the remaining meat, then the remaining noodles. Top with the mozzarella, and the remaining Parmesan.
Bake in 350° oven for 30 minutes or until brown and bubbly. Serves 10.
If you’re like me, you’ll add a generous amount of Tabasco to your own serving. I hope you enjoy!
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