Rice Lasagna

Published on August 3, 2012 By Lauren

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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