Ingredients
1 1/2 lb ground turkey
1 can (28 oz) diced tomatoes
1 small can tomato paste
2 gloves crushed and minced garlic
1 1/2 tsp dried oregano
1 tsp dried basil
1/4 cup red wine
2 cups cottage cheese
1/2 cup grated Parmesan cheese (plus extra for to of lasagne)
12 oz shredded/grated mozzarelly cheese
12 oz lasagne noodles, cooked and well drained
Preparation
In large skillet, cook and stir turkey until brown. Drain off excess fat. Add tomatoes. Stir in tomato paste, garlic, oregano, basil, and red wine. Add salt and pepper to taste. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.
Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella cheese. In ungreased baking pan, 13x9x2 inches, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture.
Spread reserved meat sauce over top; sprinkle with extra Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagne.
Bake uncovered for 45 minutes. Let stand 15 minutes before cutting. Cut into 3 inch squares.
