Turkey Lasagna

Turkey Lasagna


  • 1 can MUIR GLEN organic tomato sauce
  • 12 BIONATURAE organic Lasagna noodles, half-cooked, drained and cooled
  • 2 cups MAPLEBROOK Ricotta cheese or KALONA organic cottage cheese or a combination of both
  • 1 egg, beaten
  • ¾ lb. MAPLEBROOK Vermont Mozzarella cheese, grated
  • about ¾ lb. STONEWOOD or MISTY KNOLL ground Turkey, cooked (omit, for vegetarian version)
  • ½ cup ORGANIC VALLEY Parmesan cheese, grated
  • 9" by 13" baking dish


Make your favorite tomato sauce, using garlic, onions, chopped carrots, herbs,.. Set aside. In mixing bowl, combine filling ingredients: Ricotta, cottage cheese, egg and pepper to taste.

To assemble Lasagna:

  • spread thin layer of sauce over bottom of pan
  • cover with 4 noodles
  • cover with half the Ricotta cottage cheese filling
  • cover with sauce
  • half of the Mozzarella
  • half of the ground Turkey
  • 4 noodles
  • rest of filling
  • sauce
  • remaining Mozzarella..but save a bit for the top
  • remaining ground Turkey
  • 4 noodles
  • sauce
  • Parmesan and some saved Mozzarella

Bake covered in preheated 375F oven for about 45 minutes...uncover for the last 10 minutes. Let sit for around 10 minutes before serving.

Serves 8.