Turkey Parmesan Lasagna

(Shared recipe submitted by Ruth A. Burbage.)

Ruth wrote an interesting story about preparing turkey cutlet sandwiches for a crowd that never showed up. It really shows ingenuity in using leftovers. The original recipe and what she did with the leftovers follow.

Turkey Cutlets

For the cutlets, I dipped them in egg and milk, breaded with Italian breadcrumbs mixed with Parmesan cheese and then baked them about 20 to 25 minutes at 325° F. I had put about a tablespoon of butter on the cookie sheet, melted and spread it around, and laid them on top. Sprayed the tops with a little Pam and they turned out great.

Leftovers

The kids did not come, so with the leftover turkey cutlets I made what I guess you could call 'Turkey Parmesan Lasagna' the next day. I thawed a package of my Italian Sausage and Meatball Spaghetti Sauce, cooked up some angel hair pasta and then layered the casserole with sauce, pasta, turkey, cottage cheese, (I really prefer ricotta, but didn't have any), more sauce, and topped it with shredded mozzarella cheese. Baked it covered for about 30 minutes and then uncovered for the last 10 minutes. It turned out wonderful. Thank goodness for a well-stocked freezer and pantry.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.