Josh Duhamel's Lasagna


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



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!