I have made several different kinds of lasagna but nothing is better than the original. I’m stuck on this one and several people have tried it and enjoy it as well. Feel free to add or subtract whatever you would like!
Cook lasagna noodles as package directs. Rinse in cold water and set aside.
Meanwhile, brown the ground turkey (make sure to season with salt and pepper – I use a grill seasoning on mine), mix in green pepper, onion and garlic. Cook until tender (but not mushy!).
Add tomatoes, oregano, basil and spaghetti sauce. Bring to a boil, reduce heat and simmer for 15 minutes.
Mix together the cottage cheese with 2 cups of mozzarella cheese, 1/2 cup of parmesan cheese and the 2 eggs.
Spread 1 cup of sauce in a 9×13 casserole dish. Eyeball this…just make sure there is a layer covering the bottom of the dish.
Layer cooked lasagna noodles on top covering half of the last noodle.
Spread a layer of cottage cheese mixture on top.
Repeat sauce, noodles, cottage cheese mixture. Top with remaining sauce – add mozzarella cheese and shredded parmesan on top of that.
Cover with tinfoil and bake 45-50 minutes. (I put my casserole dish on a baking sheet just in case anything spills over). Let sit for at least 15 minutes…I know it’s hard to do because it smells soooo good and you just want to eat it, but if you don’t do this, it will be super runny. Refrigerate leftovers.
You can add more veggies to this lasagna if you would like. You could easily make this a vegetarian lasagna by using zucchini and mushrooms instead of the ground turkey or beef (or even zucchini as the noodles). Most of the time I have a little leftover so I make a small pan of it to freeze or make a random casserole out of it.