© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs, 6 oz lasagna noodles
2 oz olive oil
1-1/2 lbs onions, chopped
4-1/2 lbs GROUND TURKEY
1/2 tsp salt
2 tsp garlic powder
1 tsp ground white pepper
3-3/4 Pints tomato sauce
15 oz green peppers, chopped
15 oz cottage cheese
4 oz Parmesan cheese, grated
1 tbsp dried oregano
1 lb Mozzarella cheese, shredded
6 oz black ripe olives, drained & sliced
Prepare noodles according to directions. Drain and cover with cold water. Set aside.
Heat oil. Sauté onions 8 to 10 minutes or until translucent.
Combine turkey with onions, breaking turkey into small pieces. Cook 4 to 6 minutes until the turkey is no longer pink.
Combine rest of ingredients (except for Mozzarella cheese and 8 ounces of olives) and mix thoroughly. Stir into turkey mixture and simmer for 20 minutes or until flavors are blended and mixture is thickened. Set sauce mixture aside.
To assemble: Oil a 12x20x2-inch pan and spread 8 ounces of sauce over bottom. Arrange one layer of noodles evenly over the sauce. Ladle 1/2 of sauce over noodles and cover with another layer of noodles. Continue layering with sauce and noodles, finishing with sauce.
Sprinkle with cheese and arrange olive slices over top. Bake 30 to 40 minutes at 350 degrees F or until cheese is bubbly and golden brown. Cut into 4x6-inch portions.
479 Total Calories
20 g Total Fat
38 % Daily Total Fat
77 g Cholesterol
45 g Total Carbohydrates
30 g Protein