Lasagna

 It looks burnt but that is just the wheat noodles *trust me*

Rating: 4.25 out of 5

Here is an excellent and easy lasagna that can be split into two meals--one to eat fresh and one to stash in the freezer. The recipe is from Eating My Way Back. Brian and I both thought it lacked a bit of flavor so he added a tiny bit of salt to his and I added red pepper flakes -- both of which did the trick.

Ingredients

1 (28 oz.) can crushed tomatoes
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 (16 oz.) container fat-free cottage cheese
1 (15 oz.) container part-skim ricotta cheese
1 1/2 cups 2% mozzarella cheese
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/4 tsp. ground nutmeg
1 lb. ground turkey (I used plain but you could use italian style)
9 sheets no-boil lasagna noodles/regular lasagna noodles
*salt / red pepper flakes to taste (see above)

Directions

1. Preheat oven to 350. In a saucepan, heat tomatoes, garlic, salt and pepper. If you are using regular lasagna noodles, boil them according to package directions at this time.

2. Meanwhile, puree the cottage cheese until smooth. Add the ricotta, spinach, 1/4 cup basil, nutmeg, and salt and pepper until just combined.

3. Cook the turkey until brown.

4. Assemble the lasagna. Use non-stick cooking spray to coat a 9 by 13 pan. Spread 1/2 cup of tomato sauce on the bottom of the pan. Place 3 noodles on top, half the ricotta mixture, half the meat, and 1/2 cup mozzarella. Repeat. Top with 3 noodles and remaining sauce.

*If you want to freeze half, use two 9 by 9 inch pans. Divide lasagna stuff evenly between both pans. Bake one and allow the other to cool completely, cover tightly with foil, and put in the freezer.

5. Bake covered for 1 hour (if cooking from frozen, bake for 1 hour 30 minutes).

6. Remove cover and sprinkle remaining mozzarella cheese on top. Bake for another 10 minutes.

7. Let stand 10 minutes before serving.