Lasagne with turkey & fresh tomato sauce
Yield: 4 Servings MMM
Ingredients:
- 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 MMMMM--------------------------LASAGNE-------------------------------
- 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 Lasagne strips
- 2 c Cold water
- 2 c Ricotta cheese
- 1/4 c Hot water
- 1/2 c Grated Parmesan cheese
- 2 tb Melted butter
Instructions:
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 1/3 of ricotta over lasagne. 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 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. Makes 4 to 6 servings.
