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As students, there is no such thing as a 9-5 routine as students. Late night classes, late night work, late night studying, late night socials, they often lead to on-the-go dinners. Not often will we be home for supper time, and so we have to compensate by either eating out or eating really late. However, most us will likely opt for eating out, since having dinner at 10:30 is not very practical. Yet, all this eating out has an effect on both our health and our wallets. That’s why preparing homemade frozen meals is a great alternative.
Our feature frozen dinner recipe for this week’s mass cooking blitz is homemade Lasagna.
Ingredients
- 2 pound lean ground turkey
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese
- 2 whole Beaten Eggs
- 1/2 cup Grated (not Shredded) Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese
- 1 package (10 Ounce) whole wheat Lasagna Noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Directions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground turkey and garlic. Cook over medium-high heat until browned.
Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
Stir together well. Set aside. Cook lasagna until “al dente” (about 5-6 minutes)
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Bake at 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Let cool completely. Cut lasagna in portion pieces, and store in freezer friendly containers.
Recipe and Photo Credits :
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/