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Italian Turkey Lasagna

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  • Preheat oven to 350°F. Boil lasagna noodles according to box directions for al-dente. While noodles are boiling... heat a skillet adding extra virgin olive oil. Remove casings from Italian sausage and place in the hot skillet, chopping into crumbles, season with seasoning salt, garlic salt, and Italian seasoning. Brown sausage, then add whole tomatoes with juices and diced tomatoes. Stir. Add the garlic and stir. Add the cans of tomato paste and stir. Cook until meat is completely done. Set aside and reserve 2 cups of meat sauce for the top of the lasagna.
  • Drain water from the pot of boiling noodles. Run cold water on the noodles and lay flat on wax paper to cool.
  • Mix the cottage cheese and the parmesan cheese together in a bowl, set aside.
  • In a 13x9x2 baking dish lay 3 noodles length wise in the pan. Spoon about 2 cups of meat mixture from the skillet on top of the noodles. Next, spoon the cottage cheese mixture on top of the meat sauce. Lastly, sprinkle one bag of mozzarella on top of the cottage cheese mixture. Add 3 noodles on top of the mozzarella cheese and continue the pattern for the second layer. After the second layer is complete, add the reserved meat sauce over the top of the noodles and cover with the last bag of cheese. (No cottage cheese mixture on the third layer.)
  • Place in the oven for 35 - 40 min. or until cheese is golden brown and bubbly on top. Remove from oven let cool for 30 min. before serving.

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