Turkey Meatball Lasagna
Servings: 8 people
Ingredients
- 24 oz jar marinara sauce (I use Rao's)
- 8 lasagna noodles for gluten-free, I like Jovial Foods brown rice lasagna noodles
- 1 1/2 cups cottage cheese cottage cheese
- 1 large egg
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 cups shredded whole milk mozzarella, divided
- 22 small frozen fully cooked turkey meatballs homemade or store-bought
Instructions
- Par-cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until just less cooked than al dente — they'll finish cooking in the oven. Drain and run cold water over them in the strainer, then set aside.
- Preheat oven: Preheat oven to 400°F.
- Make the cheese mixture: In a high-speed blender, combine the cottage cheese, egg, basil, oregano, garlic powder, and salt. Blend for just a few seconds, until smooth and incorporated. Set aside.
- Start the base layer: In a 13x9 casserole dish, spread sauce on the bottom of the pan.
- First layer: Layer par-cooked noodles over the sauce (it's okay if they overlap), then spread half of the cottage cheese mixture, half of the meatballs, some of the mozzarella, and more sauce.
- Second layer: Repeat with more noodles, the remaining cottage cheese mixture, the remaining meatballs, more mozzarella, and more sauce.
- Top layer: Top with the remaining sauce and finish with the remaining mozzarella.
- Bake covered: Cover tightly with foil and bake until the pasta is cooked through.
- Bake uncovered: Remove the foil and continue baking until bubbly and golden on top.
- Rest and serve: Let cool for 5 minutes before slicing and serving.
Nutrition
Serving: 8g | Calories: 417kcal | Carbohydrates: 32g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 123mg | Sodium: 1223mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 3mg
