Lasagne with Turkey & Fresh Tomato Sauce
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 ½ | pounds |
italian plum (roma) tomatoes
or 4 cups canned, crushed tomatoes |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
garlic
finely chopped |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
oregano
fresh, chopped or 1/2 teaspoon dried oregano |
|
| 1 | x |
salt and black pepper
|
*
|
| Lasagne | |||
| 2 | tablespoons |
olive oil
|
|
| 2 | pounds |
ground turkey
|
|
| 1 | teaspoon |
garlic
finely chopped |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | teaspoon |
oregano
fresh, chopped or 1/2 teaspoon dried oregano |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | each |
lasagna noodles
|
*
|
| 2 | cups |
water
cold |
|
| 2 | cups |
ricotta cheese
|
|
| ¼ | cup |
water
hot |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1.1 | kg |
italian plum (roma) tomatoes
or 4 cups canned, crushed tomatoes |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
finely chopped |
|
| 0.6 | ml |
red pepper flakes
|
|
| 5 | ml |
oregano
fresh, chopped or 1/2 teaspoon dried oregano |
|
| 1 | x |
salt and black pepper
|
*
|
| Lasagne | |||
| 3E+1 | ml |
olive oil
|
|
| 907.2 | g |
ground turkey
|
|
| 5 | ml |
garlic
finely chopped |
|
| 118 | ml |
red wine
dry |
*
|
| 5 | ml |
oregano
fresh, chopped or 1/2 teaspoon dried oregano |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | each |
lasagna noodles
|
*
|
| 473 | ml |
water
cold |
|
| 473 | ml |
ricotta cheese
|
|
| 59 | ml |
water
hot |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
butter
melted |
|
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.
