The horse knows. Your love for this recipe with nevah die!! (if you ask Dud Wash)
A small recipe - serves 4 and it uses a 4"x9" pan - not the typical lasagna size pan, so adjust quantities accordingly to your family or friends (or both!)
1 lb ground turkey
2 T olive oil
1/2 cup chopped onion
2 T chili powder
1 t ground cumin
2 c spaghetti sauce (1 jar)
6 lasagna noodles
3/4 c sour cream
1-1/2 c shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
In a large skillet, heat oil over med-high heat. Add onion and saute until translucent (it has ESP? Oh, that transendental). Add turkey and cook until it is not longer pink. Drain off any liquid, add chili powder and cumin. Mix well and add spaghetti sauce. simmer for 10-15 mins to blend flavors. Meanwhile, cook lasagna noodles as directed. (I found it you pour cold water on the noodles after they cook, they don't seem to stick into on HUGE noodle).
Spread 1/2 of meat sauce in bottom of 4"x9" deep pan. Place 2 noodles on top. Spread noodles with half of the sour cream and 1/3 of the cheese. Repeat layers once more, topping with chilies. Finish off with the last 2 noodles on top, spoon remainder of sauce and cheese on.
Cover with foil and bake at 350 for 25-30 minutes. Uncover and bake for 10-15 mins longer.
Not the traditional lasagna, but if you share it with friends, they will want the recipe. Tell them you got it from Emma's cookbook and that Opie says hey.