Rice Lasagna

Published on August 3, 2012 By Lauren

Rice Lasagna

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Author: Lauren Greutman


  • 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


  • Pre-heat oven to 375 degrees
  • Brown meat in large skillet.
  • Add garlic clove and sauté for another minute.
  • Drain fat from meat
  • Add crushed tomatoes, basil, and 1 tsp. salt to meat.
  • In a bowl combine cottage cheese, mozzarella (leave 1/4 cup set aside), half of the parmesan, and parsley.
  • In another bowl, combine rice, eggs and half of the parmesan cheese.
  • Grease a 3-quart baking dish.
  • 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.
  • Top with remaining cheese and bake for about a half hour or until cheese is nice and bubbly.



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