Rice Lasagna

Published on August 3, 2012 By Lauren

Rice Lasagna
  • 1.2 lbs. ground turkey
  • 1 garlic clove, minced or pressed
  • 28 oz. can of crushed tomatoes
  • 12 oz. container of small curd cottage cheese
  • 3 cups of cooked white rice, cooled
  • 10 oz. shredded mozzarella
  • 2 eggs, lightly beaten
  • ½ cup parmesan cheese, divided
  • 2 Tbsp. parsley
  • 1 Tbsp. basil
  • Salt and pepper to taste
  1. Pre-heat oven to 375 degrees
  2. Brown meat in large skillet.
  3. Add garlic clove and sauté for another minute.
  4. Drain fat from meat
  5. Add crushed tomatoes, basil, and 1 tsp. salt to meat.
  6. In a bowl combine cottage cheese, mozzarella (leave 1/4 cup set aside), half of the parmesan, and parsley.
  7. In another bowl, combine rice, eggs and half of the parmesan cheese.
  8. Grease a 3-quart baking dish.
  9. Spread half of the rice mixture in the bottom of the pan, followed by half of the cheese mixture and half of the meat/sauce mixture. Repeat.
  10. Top with remaining cheese and bake for about a half hour or until cheese is nice and bubbly.


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