Did any of you watch the Academy Awards last night? I decided to stay awake to watch the entire thing, which means I am dragging ass this morning. I was so happy to finally see Leo win his Oscar though. I seriously couldn’t handle it when they cut to a shot of Kate Winslet when he was giving his speech. She just looked so excited for him. I love that Jack & Rose are such good friends in real life. Makes my little Titanic-loving heart happy.
I know that race was a big issue in this year’s Oscars, but I really felt like it was kind of overkill with how much they brought it up during the show. Like, that was all Chris Rock talked about. I realize that it’s 2016 and, of course, people of color should be fairly considered for these awards, but I couldn’t help but feel bad for the people that were actually nominated. I felt like people were implying they only got the nomination because they’re white, and it was really downplaying the quality of their work, which isn’t fair.
I was really surprised at how many awards Mad Max Fury Road won. Peter said it kind of makes him want to watch it, but I’m still thinking a solid no on that one. Oh and can we just talk about how unbelievably adorable the little boy from Room was?! When he told Chris Rock that he loved him in Madagascar, I almost died.
Now, on to this lasagna. I got this recipe from my Aunt Tracy a long, long time ago, and it’s one of the first dishes that I mastered. It’s a staple in our household, and the leftovers never last long. I remember when I would make this in college, I would have to make two pans at once. And not to freeze one for later. Oh no. I had to make two because my best friend and college roommate, Krista, and I would literally eat lasagna for every meal for weeks on end. There was always a fight for who got the final piece.
As you can probably tell by the picture, this is a saucier lasagna as opposed to a cheesier lasagna. That makes it much messier, but I think it makes the leftovers reheat better. But be prepared, it’s not going to stand up in a nice little square stack when you dish it out onto the plate. It’s going to goo all over, but that only makes it tastier in my eyes. The recipe also calls for cottage cheese instead of a more traditional ricotta, which I’m sure Italian food purists consider sacrilegious. I don’t care, I love it anyway. It’s one of my favorite dinners for a reason. I paired it with my ooey-gooey cheesy garlic bread.
- 1 lb extra lean ground turkey (I use 99% lean)
- 46 oz (4 cups) spaghetti sauce (I use Prego Light)
- 3 cups part-skim mozzarella cheese, shredded
- 2 cups cottage cheese (I use Prairie Farms low fat cottage cheese made with sea salt)
- 2 eggs
- 9 lasagna noodles
- Preheat oven to 350.
- Using a large saute pan over medium heat, brown turkey. Drain off any fat. Stir in spaghetti sauce and remove from heat.
- In a medium sized bowl, mix mozzarella, cottage cheese, and eggs.
- Pour about a cup of the meat sauce into a 9×13 inch pan. Spread around bottom. Lay 3 lasagna noodles on top of sauce. Cover noodles with more sauce. Spread about half of the cheese mixture on top. Layer on 3 more lasagna noodles. Cover with sauce. Spread the remaining cheese mixture on top. Layer on the last 3 lasagna noodles and cover with the remaining sauce.
- Cover pan with aluminum foil and bake for 1 hour. Remove pan from oven and take off aluminum foil. Return pan to oven and bake for an additional 10 minutes.
To freeze: Follow recipe through step 4, cover dish with aluminum foil, and freeze. Thaw in refrigerator over night, then continue with step 5.