Overnight Turkey Lasagna with Greens

Baking the lasagna in two pans not only makes a second meal to freeze or give away, it creates a ratio that is a little different than most lasagna recipes. If you prefer a saucy lasagna with a lighter ricotta layer, this recipe is for you! This time I prepared the lasagna with turkey and collard greens, but spinach is what I typically use. Feel free to substitute the greens of your choice and/or switch to a ground beef and sausage mixture. Another big plus with this recipe is that the noodle need not be precooked: one less pot to wash and the noodles turn out perfectly cooked after an overnight rest in the fridge. If you wish to make this in a 9x13 with three noodle layers instead of two, you may certainly adjust accordingly. The combination of ingredients is delicious whichever pan is used! To prepare this recipe in one large pan using the two-layer method as described, use a 15x10 baking dish.

Yields 2 lasagnas; 12 servings (6 per pan).

Ingredients

1 pound ground turkey breast
1/2 pound turkey sausage, removed from casings (I use hot)
1 24-ounce jar marinara sauce
1 8-ounce can tomato sauce
3/4 cup low-sodium chicken broth
3/4 teaspoon kosher salt
12 lasagna noodles, uncooked
1 10-ounce package frozen spinach, kale or collard greens, thawed and drained (see note)
1 16-ounce package cottage cheese, 2% or regular (may substitute ricotta cheese)
1 egg, lightly beaten
1/4 teaspoon garlic powder
12 ounces Sargento shredded mozzarella cheese
1/2 cup Sargento shredded Parmesan cheese

Cook the ground turkey and the sausage in a large saucepan over medium-high heat until browned, stirring and crumbling as you go. Stir in the marinara sauce, tomato sauce, chicken broth, and salt. Bring to a boil, and then remove sauce from heat.
In a mixing bowl, combine the drained greens, cottage cheese, egg, and garlic powder.
Arrange 3 of the uncooked noodles in each of two 7×11-inch baking dishes. (You may also use 9×9 baking dishes or one of each; break noodles to fit the 9×9 pan.) Spoon 1/4 of the sauce over the noodles in each pan. Top with 1/4 of the cottage cheese mixture and 1/4 of the mozzarella cheese. Repeat layers with the remaining noodles, sauce, cottage cheese mixture, and mozzarella cheese. Top each with half of the Parmesan cheese. Cover pans tightly with foil, and refrigerate overnight.
Preheat the oven to 350 degrees F.
Bake lasagnas, covered, until the noodles are soft, cheese is melted, and sauce is bubbly, about 50 minutes. Remove the foil in the last 10 minutes of baking to brown the top a bit, if desired. Allow to sit for 10 minutes before serving.

To remove the excess moisture from the thawed greens, I like to literally wring them out in a clean tea towel. Alternatively, you may use an equivalent amount of fresh greens. Simply chop, steam, and remove the extra water in the same way.