1 Pound ground turkey
1 Teaspoon basil
1 (32 oz.) quart spaghetti sauce
1 Small curd cottage cheese
8 Ounces uncooked lasagna noodles
6 Slices of American Cheese or cheese of choice
1/2 Cup water
1/2 Pound Mozzarella cheese, shredded
Salt and pepper to taste
In a pan, brown the beef over medium heat. Drain off fat into a can. Sprinkle the beef lightly with salt and pepper. Allow the meat to cool.
In a bowl, mix the cheeses (reserving 1/2 cup Mozzarella), egg and basil.
Spread 1/2 cup of spaghetti sauce in greased 13 x 9 x 2-inch glass baking pan. Top with a layer of raw noodles, cheese mixture, crumbled meat and sauce.
Build a second layer. Top with noodles, remaining sauce and the reserved 1/2 cup of cheese.
Pour 1/2 cup of water around edges of pan. Cover tightly with foil (dull side out). Refrigerate overnight.
The next day bake at 350 degrees for one hour for glass pan (use 375 degrees for metal pan), or until mixture is bubbly and noodles are tender. Let stand fifteen minutes before serving.