Lasagna is love on a plate. The homemade sauce, the layering of noodles with cheese . . . it's pretty much perfection. So how do you pull it off on a weeknight? No-boil noodles. You can make the lasagna in the morning, cover and refrigerate it, and then bake it just before dinnertime. Serve it with a crunchy romaine salad and garlic bread, and your kids might think you're the best cook ever.
Keep reading for the Turkey Sausage Lasagna recipe.
2 tablespoons olive oil Serves 10
1⁄2 cup finely chopped onion
5 garlic cloves, minced
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 pound mild turkey Italian sausage
1 (28-ounce) can crushed tomatoes with basil
1 (14.5-ounce) can no-salt-added Italian diced tomatoes
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan
1 (16-ounce) container 2% low-fat cottage cheese
2 large eggs, lightly beaten
12 no-boil lasagna noodles
2 tablespoons olive oil