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      Overnight Lasagna

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      19786242_BG1.jpg







      Ingredients:


      1 Pound ground turkey


      1 Teaspoon basil


      1 (32 oz.) quart spaghetti sauce


      1 Small curd cottage
      cheese


      1 Egg


      8 Ounces uncooked lasagna
      noodles


      6 Slices of American
      Cheese or cheese of choice


      1/2 Cup water


      1/2 Pound Mozzarella cheese, shredded


      Salt and
      pepper to taste


      In a pan, brown the beef over
      medium heat. Drain off fat into a can. Sprinkle the beef lightly
      with salt and pepper. Allow the meat to cool.


      In a bowl, mix the
      cheeses (reserving 1/2 cup Mozzarella), egg and basil.


      Spread 1/2 cup of
      spaghetti sauce in greased 13 x 9 x 2-inch glass baking pan. Top with a layer of
      raw noodles, cheese mixture, crumbled meat and sauce.


      Build a second
      layer. Top with noodles, remaining sauce and the reserved 1/2 cup of
      cheese.


      Pour 1/2 cup of water around edges of pan. Cover tightly
      with foil (dull side out). Refrigerate overnight.


      The next day bake at 350
      degrees for one hour for glass pan (use 375 degrees for metal pan), or
      until mixture is bubbly and noodles are tender. Let stand fifteen minutes
      before serving.

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