October 26, 2007 Quick Turkey Lasagna

Easy Tastebud Delights

10.26 Edition (October 26, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe another week has passed us by again? They seem to fly sometimes, don't they?

I was sad to hear last night that Peg Bracken passed away on October 20. She was the author of 2 of my favourite books, "The I Hate to Cook Book" and "The I Hate to Housekeep Book". These books date back to the '60's and I remember featuring one of her recipes for a Doctor's stew about 6 months ago. To read about her go to Wikipedia

Lasagna recipes have always been near and dear to my heart, I've made turkey/chicken lasagna many times over the years but never added spinach. I look forward to trying this recipe. Enjoy!

Quick Turkey Lasagna

1 beaten egg
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1/2 package frozen spinach, defrosted and drained
1 can cream of mushroom soup
1/4 cup milk
1 tsp. crushed Italian seasoning
1/4 tsp. pepper
1 cup cooked cubed turkey
6 lasagna noodles
1/2 cup shredded cheddar or mozzarella cheese
1/2 cup boiling water

Combine egg, cottage cheese and parmesan cheese in a small mixing bowl then set aside.
Defrost spinach in microwave then squeeze dry in a colander. In another bowl combine, spinach, soup, milk, seasoning and pepper. Set aside.

Stir chopped turkey into soup mixture.

Place 2 uncooked lasagna noodles in a 10x6-inch baking dish, breaking to fit pan, if needed. Layer 1/2 the cottage cheese mixture and 1/3 of the soup mixture. Repeat layers of noodles, cottage cheese mix and soup mix. Top with remaining noodles and soup mix. Sprinkle with shredded cheese.

Slowly pour boiling water around the inside edge of the dish and cover tightly with foil. Bake at 350 degrees for 60 minutes or until noodles are tender. Let stand covered for 10 to 15 minutes or the excess liquid has absorbed.

Serves 6.

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