Lasagne with Turkey & Fresh Tomato Sauce

Directions

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 lasagne, 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 lasagne in salted water, according to instructions on package, adding lasagne 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 lasagne.

Beat ricotta with hot water to make it spreadable.

Spread about ⅓ of ricotta over lasagne.

Spread a layer of meat sauce over ricotta and sprinkle about ¼ of Parmesan cheese over top.

Continue making layers, ending with a layer of lasagne.

Sprinkle with remaining Permesan cheese.

Pour melted butter over all.

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