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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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With all the flavors of lasagna with none of the layering, this recipe is as easy as it is delicious.âDel Mason of Martensville, Saskatchewan Ingredients:
2 pounds ground turkey or beef |
1/2 cup chopped onion |
1 package (6.4 ounces) lasagna dinner mix |
2-1/4 cups hot water |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup sliced fresh mushrooms |
1/2 cup chopped green onions |
1 cup (8 ounces) 4% cottage cheese |
1/4 cup grated parmesan cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil.
2. Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
3. Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
4. Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
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