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by Mama Dip Makes 8 servings2 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. From MAMA DIP'S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher's website at www.uncpress.unc.edu. |
