Lasagne - cooking recipe

Ingredients

6 uncooked lasagna noodles
1 1/2 pound container of low fat cottage cheese, small curd
1 pound low-moisture, part-skim mozzarella cheese, preshredded
1 tablespoon parsley flakes
1 tablespoon sugar or sugar substitute equivalent
1/4 cup 100% grated parmesan cheese
1 pound frozen ground turkey, thawed
16 ounces spaghetti sauce, your choice (I use traditional)

Preparation

Cook and stir ground turkey in large skillet until meat is brown and no liquid remains, set aside.
In Dutch oven or large sauce pan, boil water as directed on lasagna noodle package.
Boil noodles for 10 minutes, no more.
Drain in colander.
Rinse under cold water.
Place noodles on a towel to dry (lay them flat and separate).
Preheat oven to 375 degrees.
Combine all cheeses, parsley flakes and sugar in a large bowl, mix thoroughly.
Combine tomato sauce with turkey in skillet, mix thoroughly.
In a 9 x 13-inch pan, place a third of the meat mixture evenly in the bottom of the pan.
Spoon half of the cheese mixture evenly on top of the meat mixture.
Place three lasagna noodles on top of the cheese mixture.
Spoon meat mixture on top of noodles, making sure to cover every bit of the noodles.
Repeat with cheese mixture and so on.
Cover with tin foil.
Bake for 45 minutes, uncover for last 15 minutes.
Remove from oven and let cool for 15 minutes before serving.
Serves 12.