Lasagna Dip

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 tablespoon basil chopped
• 1  bay leaf 
• 15 ounce canned tomatoes crushed canned
• 0.5 teaspoon fennel seeds crushed
• 2 cloves garlic chopped
• 0.5 pound pd of ground turkey 
• 1 teaspoon penzey's southwest seasoning italian
• 1 cup cream cheese low fat
• 1 tablespoon oil 
• 1  onion diced
• 0.5 teaspoon paprika 
• 1 cup partially skim mozzarella shredded
• 0.5 teaspoon pepper flakes red
• 4 servings salt and pepper to taste
• 1 tablespoon tomato paste 
• 1 cup lasagna tomato sauce (see below)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
3. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
4. Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
6. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat.