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.
2 tablespoons olive oil
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 diced tomatoes with basil, garlic, and oregano
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 3 minutes, stirring occasionally. Add garlic, salt, and pepper; cook 1 minute. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove from heat.
While sauce simmers, combine 1 cup mozzarella cheese, Parmesan cheese, cottage cheese, and eggs.
Spoon 1/2 cup meat sauce into a 13 x 9–inch baking dish coated with cooking spray. Place 4 noodles over sauce. Spread half of cheese mixture over noodles; top with 2 cups sauce. Repeat procedure with 4 noodles, remaining half of cheese mixture, and 2 cups sauce. Top with remaining 4 noodles; spread remaining sauce over noodles. Sprinkle with remaining 1/2 cup mozzarella cheese.
Cover and bake at 350° for 40 minutes or until bubbly and noodles are tender. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.