Rice Lasagna
Published on August 3, 2012 By Lauren
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Rice Lasagna
Author: Lauren Greutman
Ingredients
- 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
Instructions
- 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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