Lasagna

This recipe is unique because you do not boil the noodles before assembling the lasagna.  It's a very delicious, meaty, and fulfilling meal.  Feeds a crowd or makes a ton of leftovers!  Easy to make ahead and/or freeze for leftover lunches.  If you decide to make it ahead of time & freeze, be sure to dethaw lasagna before heating.  Yum!

Lasagna

EVOO
2 chopped onions (medium)
5 cloves minced garlic
1 lb. ground turkey
1 lb. pork sausage (hot & spicy)
64 oz. jarred pasta sauce
Italian Seasonings (dried parsley, oregano, basil, thyme)
Garlic Salt
Onion Powder
24 oz. container small curd cottage cheese
2 eggs
1 lb. shredded mozzarella
1 cup grated Parmesan
Salt/pepper
1 bunch fresh chopped parsley
16 oz. package lasagna noodles, uncooked

In a large skillet with deep sides, heat EVOO; add onion and garlic until softened (approx. 5 minutes).  Add the ground turkey and pork sausage and brown; breaking apart as it cooks. We use a potato masher to assist in the meat breaking process.  Add the pasta sauces to the meat mixture and heat through.  Season with 1/2 of fresh chopped parsley; add Italian seasonings, onion powder, & garlic salt to your flavor preference.  We keep tasting until we're pleased.  Keep sauce mixture warm. 

In a separate bowl, combine cottage cheese, eggs, 1/2 cup Parmesan, the other 1/2 fresh chopped parsley, and salt & pepper (approx. 1 tsp. each - flavor to your pallet). 

Spray 9x13 pan with non-stick spray.  Cover bottom of the pan with some meat sauce.  Top with one layer of noodles (usually 3-4 noodles depending upon pan), more sauce, 1/3 of cottage cheese mixture, sprinkle with shredded mozzarella & some Parmesan cheese.  Repeat layers 2 more times.  Top with remaining noodles, sauce, & cheeses.

Cover lasagna with foil.  Bake at 375 degrees for 45 minutes covered.  Uncover and bake 15 minutes more.  Let stand at least 10 minutes before serving.

Serve with garlic bread & side salad.