Tuesday, April 19, 2011

Not Best Ever, But Really Good Lasagna (Freezer Meal)

     I love the Pioneer Woman's Best Ever Lasagna recipe. It is to die for! However, I was not blessed with a metabolism that can handle that amount of cheese without gaining 20 pounds.
     So, I have found an alternative lasagna that is actually pretty good (not to die for, but really good!). I found the original recipe here. I used this as a guideline, but left out a few things (either forgot to buy it or tried something cheaper/simpler).
     Instead of using a 9 by 13 inch pan, I used two square pans, ate one the night I made it and froze one. We ate the frozen one tonight and I think it was better than the first go around!

Not Best Ever, But Really Good Lasagna


1 (28 oz.) can crushed tomatoes 
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced 
salt and pepper to taste 
1 (16 oz.) container fat-free cottage cheese  
1 (15 oz.) container part-skim ricotta cheese 
1 1/2 cups 2% mozzarella cheese
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/4 tsp. ground nutmeg 
1 lb. ground turkey (I used plain but you could use italian style) 
9 sheets no-boil lasagna noodles/regular lasagna noodles


1. Preheat oven to 350. In a saucepan, heat tomatoes, garlic, salt and pepper. If you are using regular lasagna noodles, boil them according to package directions at this time.
2. Meanwhile, puree the cottage cheese until smooth. Add the ricotta, spinach, 1/4 cup basil, nutmeg, and salt and pepper until just combined.  
3. Cook the turkey until brown. 
4. Assemble the lasagna. Use non-stick cooking spray to coat a 9 by 13 pan. Spread 1/2 cup of tomato sauce on the bottom of the pan. Place 3 noodles on top, half the ricotta mixture, half the meat, and 1/2 cup mozzarella. Repeat. Top with 3 noodles and remaining sauce.
*If you want to freeze half, use two 9 by 9 inch pans. Divide lasagna stuff evenly between both pans. Bake one and allow the other to cool completely, cover tightly with foil, and put in the freezer. 
5. Bake covered for 1 hour (if cooking from frozen, bake for 1 hour 30 minutes). 
6. Remove cover and sprinkle remaining mozzarella cheese on top. Bake for another 10 minutes. 
7. Let stand 10 minutes before serving. 

This time I used the no-boil noodles and I was not impressed. The lasagna was good but the noodles were a little thin. Next time I will use the regular noodles (possibly even whole grain). I will let you know how that turns out!

This post linked to:
Delicious Dishes
Tuesday Night Supper Club


  1. I've used the whole grain lasagna noodles the last couple of times I made lasagna and it was so much better. The healthy harvest brand has a pretty good recipe on the back too.

  2. (adrian-yes! i have used the healthy harvest recipe too! not bad)
    this looks worth a whirl! thanks!
    i LOVE the PW recipe too and i love cheese, but can't enjoy it without a consequence;)

  3. OHHHMYGOSHHH! drooolll.. i love lasagna! this looks yummy!!!

  4. every time i come to your page, your little lucy's face makes me smile :) this lasagna looks good...i do love lasagna! thank you for sharing with tuesday night supper club!