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Print Recipe

Lasagna With Turkey And Fresh Tomato Sauce


2 1/2 lb Ripe plum tomatoes -OR- 4 c canned crushed tomatoes
1 tb Olive oil
2 tb Finely chopped garlic
1/8 ts Hot red pepper flakes
1 ts Chopped fresh oregano -OR-
1/2 ts dried
Salt and pepper to taste

2 tb Olive oil
2 lb Freshly ground turkey meat-OR- ground leftover turkey meat
1 ts Finely chopped garlic
1/2 c Dry red wine
1 ts Chopped fresh oregano -OR-
1/2 ts dried
Salt and pepper to taste
12 Lasagna strips
2 c Cold water
2 c Ricotta cheese
1/4 c Hot water
1/2 c Grated Parmesan cheese
2 tb Melted butter


To make sauce, core tomatoes and cut them into 1-inch cubes. Put tomatoes in food processor and blend until coarsely chopped. (There should be about 4 cups.)

Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook briefly but do not brown. Add tomatoes, red pepper flakes, 1 teaspoon fresh oregano and salt and pepper to taste. Bring to a boil and simmer 10 minutes.

To prepare lasagna, heat 2 tablespoons oil in non-stick skillet; add turkey. Cook, stirring to break up meat, until lightly browned. Add 1 teaspoon garlic, stir; add wine. Bring to a boil over high heat and cook until wine evaporates. Add tomato sauce, 1 teaspoon oregano and salt and pepper to taste. Bring to a boil and simmer 5 minutes.

Meanwhile, cook lasagna in salted water, according to instructions on package, adding lasagna strips one at a time. Cook until tender. Add cold water to cool. Drain, and spread strips one at a time on a damp cloth.

Lightly grease a 2-quart oblong baking dish. Add a layer of lasagna. Beat ricotta with hot water to make it spread able. Spread about 1/3 of ricotta over lasagna.

Spread a layer of meat sauce over ricotta and sprinkle about 1/4 of Parmesan cheese over top. Continue making layers, ending with a layer of lasagna.

Sprinkle with remaining Parmesan cheese. Pour melted butter over all.

Bake in preheated 400-degree oven 15 minutes or until lasagna is piping hot and bubbling.

Makes 4 to 6 servings.

Turkey Recipes



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