Turkey Lasagna

1 pound elbow macaroni, cooked
1 pound ground turkey (or beef or chicken)
26 oz. jar pasta sauce
1 1/2 cups Parmesan cheese, freshly grated
2 eggs
1 pound ricotta cheese
2 cups Mozzarella cheese, shredded
2 cups vegetables (diced zucchini, carrots, etc.)
pinch salt and pepper

Brown meat and drain well, if necessary.
While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce, and vegetables together. Add ricotta cheese mixture and blend well.
Coat a 9x13-inch baking pan with cooking spray, and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella cheese and 1/2 cup grated Parmesan cheese. Add the remaining macaroni mixture on top of that, and top with another cup of mozzarella cheese and another 1/2 cup of Parmesan cheese. Cover with foil.
Bake at 350 degrees for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.


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