Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground turkey, Jennie-o | 1/2 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, finely chopped | 2 | clove | garlic minced | 1/3 | cup | Salad dressing, italian | 1/8 | cup | sugar | 2 | cans (6 oz) | tomato paste | 4 | tablespoons | Spaghetti Seasoning, Frontier | 3 1/8 | cups (8 fl oz) | water | 2 | cups, shredded | 2% italian cheese blend | 2 | cups, shredded | shredded cheddar cheese | 1 | cup | sour cream | 1 1/2 | cups small curd (not packed) | cottage cheese |
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Steps
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Sequence
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Step
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| 1 | Boil lasagna noodles. Drain and set aside. Mix together sour cream and cottage cheese. Set aside. Saute green pepper and garlic. Add ground turkey and brown. Drain | 2 | Mix water, spaghetti sauce mix, tomato paste, italian dressing, and sugar together. Bring to a boil. Add ground turkey mixture to sauce and bring to boil. Simmer for about 5 to 7 mins. Add 1 cup of cheese | 3 | Create lasagna into three layers. Place noodles, then sour cream and cottage cheese mixture, sauce mixture, then cheese. Repeat layers. Don''t top 3rd layer with cheese. | 4 | Bake for 35 mins. Then cover with remaining cheese and bake for an additional 5 to 7 mins or until cheese is melted. |
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