Pirijo’s Lasagna

I always make two dishes of Lasagna, because it takes just as much time to make two as it does one. Plus, that way I don’t have to prepare a meal some other time.

Prepare a whole box of Lasagna noodles (el dente), and set aside.

1 lb. ground turkey/beef
Italian seasoning (1 tsp.)
Onion powder (1/2 tsp.)
Garlic salt (1/2 tsp.)
Pepper (1/4 tsp.)
In a skillet, brown the meat with the seasonings (amount depends on your taste).

Then add the following, mix well and heat:
26 oz. can spaghetti sauce
1 Tbs. tomato paste
Garlic powder (1 tsp.)
Basil (2-4 dashes)
(Again, the amount of the seasonings depends on your taste.)

In a separate bowl blend the following:
36 oz. cottage cheese
2 eggs
about ¼ C Parmesan cheese
about 1 C shredded mozzarella
about 1 tsp. oregano
about 1/8 tsp. basil
about ¼ tsp. Garlic salt
about 1/8 tsp. pepper

In your two baking dishes, place a layer of noodles, then a layer of the meat sauce, then shredded mozzarella cheese (not too much), then the cottage cheese mixture. Repeat the layers, and end with a last layer of noodles, and meat sauce. Top with Parmesan cheese (generously), and mozzarella cheese (not too much). Bake at 350 F for 45 min. uncovered.
(Freeze the second dish of Lasagna. When you’re ready to eat this second dish, let it thaw completely and then follow baking instructions.)

(Recipe and Photo courtesy of Pirijo Silver)