Boil Noodles and Drain.Cook Ground Turkey and smash small.  (I have a method for making it look like hamburger meat which I will describe in more detail in a Tips blog.)
Add turkey to pan of 1 cup hot water and add seasoning right away (spaghetti sauce envelope and 1/8 cup mild chili powder, Italian Seasoning, Basic, garlic powder and garlic salt to taste.Use potato masher or flat wood spoon to mash up the meat (this will disguise the look of the turkey and people will assume it’s traditional sausage or ground beef)When turkey is finished add all the liquid tomato produts and wine. Bring to a boil – continue stirring so it doesn’t pop and make a mess then cover and allow to simmer.  Slice your Mozzarella cheeseinto very thin (about 1/8th inch) slices. (if you can find reduced fat sliced you will use about 16 oz. Place about 1 cup of sauce in bottom of pan and put layer of cooked noodles. (do not overcook noodles … they should be “just” done … or to where they need to cook a tiny bit longer. Put sauce over noodles, put cheese slices over the top – not overlapping … you are using portion control so place the cheese as if each person was going to get one slice of cheese on each layer.  (so 3 total).  On one of your layers use the Cottage Cheese (in place of ricotta as you would normally use it)  I just put little blobs of cottage cheese and spread a little.  Repeat layers and top with 1/4 cup parmesan cheese. Your layers should end with the cheese. Bake covered on 350 for 65 mins. then uncover and cook remainder of time uncovered. Remove from oven to slightly cool before serving.Serving Size: 8 2-cup servings

Number of Servings: 8