If you're having a bad day, this should cheer you up. Sit down for a moment and enjoy a good bit of comedy. It's rated G.
Now on to dinner. This is one of my favorites. Notice that the lasagna noodles are not pre-cooked. This concept also works with traditional lasanga. Just remember to add the boiling water.
1C. cottage cheese
3 oz. cream cheese, softened and cut up
1 (103/4 oz) can cream of mushroom soup
1C. loose pack frozen cut broccoli
1/3 C. sliced celery
¼ C. milk
1 tsp minced dried onion
¼ tsp dried oregano
1/8 tsp ground sage
6 lasagna noodles
1 C. cooked ground turkey
½ C. shredded cheddar cheese
2/3 C. boiling water
In mixing bowl, stir together cottage cheese and cream cheese; set aside. In another mixing bowl, combine soup, broccoli, celery, milk, dried onion, oregano, sage and cooked turkey; set aside. Spoon a small amount of soup mixture into the bottom of a greased 10x6x2-inch baking dish, then place in 2 uncooked lasagna noodles. Layer with half the cottage cheese mixture and 1/3 soup mix. Repeat layers of noodles, cottage cheese, and soup/turkey. Top with remaining noodles, and remaining soup/turkey mix. Sprinkle with cheese. Slowly pour boiling water into dish around entire inside edge. Cover tightly with foil. Bake at 350 for 60 – 65 minutes or until noodles are soft. Let stand, covered for 10 minutes. Serves 6.
**This can also be cooked in the microwave. Use microwave-safe plastic covering. Cook approximately 20 minutes--or until noodles are soft.