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1 box lasagna noodles (I used old style with the ruffed edges like they did on ATK)

1 jar marinara (I used Lucky’s brand tomato and basil)

1 can diced tomatoes (I used Del Monte with basil, garlic and oregano)

2 lb. cooked, drained, crumbled ground turkey

2 Tbsp. olive oil

1 large sweet onion, diced

1 container cottage cheese

1 packet Knorr pesto sauce mix

1/2 c. butter or butter flavored spread, softened

1/4 c. shaved Parmesan cheese

1 c. Daiya mozzarella shreds

1 c. shredded Italian six cheese mix

3 whole wheat hoagie rolls

In a dutch oven,  saute onions in olive oil until softened, but not browned.  Add in canned tomatoes, and simmer for 5 minutes.  Add in cooked ground meat and marinara. Continue to cook on stovetop for 3-4 hours, or transfer to crock pot and cook on high 3-4 hours or low 7-8 hours.  This can be made ahead and refrigerated until use.  I cooked mine in the crock pot and when straight into assembly with the heated sauce.

About 20 minutes before you are ready to assemble your lasagna, place lasagna noodles in baking dish and pour enough boiling water over noodles to cover.  Let stand for 20 minutes.  America’s Test Kitchen chose this as their favorite method, over using no-bake or actually boiling the noodles.  After 20 minutes, lay noodles out on kitchen towels and pat dry.

Combine cottage cheese, 1/2 packet of pesto sauce, and 1/2 c. mozzarella shreds, set aside. On ATK, they used heavy cream, Fancy cheese, and garlic  I used what I had on hand.

Combine butter (or spread) with 1/2 packet of pesto sauce, set aside.

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Put 1/3 of the cooked sauce in the bottom of a deep baking dish.  Top with noodles.

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Next layer with half of the cottage cheese mixture sprinkled with a little more mozzarella shreds, followed by another layer of noodles.

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Layer with half of the remaining sauce.

Then more noodles.

Then the remaining cottage cheese mixture.

Then the last of the noodles.

Then the last of the sauce.

Top it all off with the Italian cheese and Parmesan.

Cover with foil and place in 350F oven for 30 minutes.

 

When 30 minutes for Lasagna is up, increase oven temperature to 450, and remove the foil.  Let lasagna cook for 5-10 more minutes.

Remove from oven.  Let it sit for 20 minutes before cutting.  Important!!

Meanwhile, cut hoagie rolls into garlic toast size portions.

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Spread with the butter, pesto mix.

Place in oven until golden – about 5-7 minutes.

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