Turkey Lasagna

Ingredients:

• 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

Directions:

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.