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Baked Pasta Lasagna Recipe


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     Baked Pasta Lasagna

Category   Entrees - Maindishes
Sub Category   None

1 lb. rigatoni pasta
2 tablespoons olive oil
1 small onion, diced
1 cloves garlic, minced
1 small zucchini, diced
1/2 lb. ground turkey or beef
28 oz. jarred marinara
2 15-oz. can diced tomatoes
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1 tablespoon sugar
1 bay leaf, salt & pepper, to taste
2 cups low fat cottage cheese & 1/2 lb. fresh mozzarella, sliced thin
1/2 cup grated parmesan cheese
1 egg
1/2 teaspoon Italian seasoning
1 teaspoon garlic seasoning salt, salt & pepper, to taste

1. Bring large pot of salted water to boil. Cook pasta 1-2 minutes shy of al dente and drain. Set aside.
2. Place hot pot over medium heat and sauté onions, garlic and zucchini in olive oil for 3 minutes or until they start to get tender. Add in ground turkey and break apart to brown. Once turkey meat is completely cooked, add in remaining sauce ingredients, adjusting seasonings as you like. Bring to boil, then reduce to simmer and cook 15 minutes.
3. While sauce is cooking, stir all ingredients for the cheese layer together in a large bowl. Set aside.
4. Remove bay leaf from sauce. Stir in pasta and toss to coat. Spoon half pasta and sauce into the bottom of a lightly greased 9x13 glass baking dish. Spread entire cheese layer over hot pasta and top with half the sliced mozzarella. Pour over remaining pasta and top with last few slices of mozzarella. Bake at 350 for 30 minutes. Remove from oven and sit 10 minutes before serving.

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