Turkey Lasagna

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

1 pkg lasagna noodles, cooked
1 1/2 tbsp extra virgin olive oil
2 1/2 lbs extra lean ground turkey
1/2 cup onion, diced
1 small carrot, diced
2 stalks of celery, diced
4 garlic cloves, minced
1/2 tsp chili flakes
1 1/2 tsp dried rosemary (not ground)
3/4 tsp dried basil (not ground)
3/4 tsp dried thyme (not ground)
1/4 tsp dried oregano (not ground)
1 tsp celery salt
1/4 cup red wine
1/2 can black beans, rinsed and drained
2 (156 ml) cans of tomato paste
4 tomatoes, diced
1/2 tub cottage cheese (approx. 1 cup)
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 350°F. Heat the oil in a large pot and fry the turkey until it is crumbly. Add onion, carrot, celery, garlic, chili flakes, rosemary, basil, thyme, oregano and celery salt. Sauté until onion is translucent and you hear a sizzle. Add wine and mix well to loosen up the brown bits in the bottom of the pan. Add black beans and tomato paste. Mix well and add tomatoes. Allow to simmer until it is very thick and nearly dry.
Assembly: Ladle a small amount of filling in the bottom of a casserole dish (so the noodles don’t stick). Top with 1/4 of the noodles, then more filling, 1/3 of the mozzarella, layer of noodles, filling, all the cottage cheese, filling, 1/3 of the mozzarella, noodles, filling, remaining noodles, top with remaining mozzarella. Cover tightly with foil and bake for about 20 minutes. Remove foil and bake uncovered for another 20 minutes.