Josh Duhamel's Lasagna
ingredients
Josh Duhamel's Lasagna
- 2 Lbs Ground Turkey
- 2 Jars Tomato Basil Sauce
- 8 Oz Cremini or Button Mushrooms Sliced
- 3 Cloves Garlic Finely chopped
- 1 Jar Arrabiata Sauce
- 24 Oz Low Fat Cottage Cheese
- 3 Large Eggs
- 3 Bags Shredded Mozzarella and Mexican-Blended Cheese
- 2 Boxes Oven-Ready Lasagna Noodles
- 1 Can Black Pitted Olives Cut in half
prep
INSTRUCTIONS:
Preheat oven
to 375 degrees F.
In a large saute pan, heat a couple tablespoons olive oil over medium-high and add ground turkey.
Season with salt and pepper and cook until just browned, 5-7 minutes.
Add the tomato basil sauce, already included mushrooms and garlic, and stir to combine. Set aside to cool.
In a large bowl, mix together cottage cheese and sliced olives.
In a separate bowl, mix 1 bag each shredded mozzarella and Mexican blend cheese, salt and pepper.
To build, spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish.
Arrange 3 lasagna noodles over sauce.
Spread 2 cups cheese mixture over noodles, and
cottage cheese mixed with olives.
Top with 3 more noodles and top with spicy sauce mixture.
Repeat layering of noodles, meat sauce, cheese mixture and spicy sauce.
Spread 2 cups meat sauce evenly over top layer of noodles.
Sprinkle evenly with remaining mozzarella and Mexican-blend cheese.
Loosely cover with foil and transfer to a rimmed baking sheet.
Bake until noodles are al dente, about 40 minutes.
Uncover and cook until golden-brown 20-25 minutes more. Let cool for about 20 minutes; cut into squares and enjoy!
