Turkey Lasagna

Makes 8 servings
2 tablespoons Vegetable Oil
1 pound ground turkey
1/2 cup chopped spring onion
1 teaspoon seasoned salt
1 -1/4 cups creamed or small-curd cottage cheese
1 package (10 ounces) frozen chopped spinach, well drained or squeezed
1 jar (16 ounces) meatless spaghetti sauce
1 box (8 ounces) lasagna noodles
1 package (4 ounces) grated or shredded Monterey Jack cheese or 4-cheese
blend

In a skillet, over medium heat, cook turkey and onion in the oil for about
10 minutes, stirring and crumbling the turkey while cooking. The turkey
should be done but not browned. Drain off the fat, add the seasoned salt,
and let the turkey mixture cool. Add the spinach and cottage cheese. Mix
well. Cook the lasagna noodles according to package directions. in a
9x13-inch baking dish, put the lasagna together in layers, beginning with
the noodles. Spread sauce, grated cheese, and turkey mixture on top of the
noodles. Repeat to make 3 or 4 layers, ending with sauce on top. Save some
grated cheese to sprinkle over the top layer. Bake at 350ºF for 35
minutes. Let sit for 20 minutes before serving.

Jenn in Middle Missouri


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