| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ripe plum tomatoes -OR- |
|
|
4 c canned crushed tomatoes |
| 1 |
T |
Olive oil |
| 2 |
T |
Finely chopped garlic |
| 1/8 |
t |
Hot red pepper flakes |
| 1 |
t |
Chopped fresh oregano -OR- |
|
|
1/2 ts dried |
|
|
Salt and pepper to taste |
| 2 |
T |
Olive oil |
| 2 |
lb |
Freshly ground turkey meat |
|
|
OR- ground leftover |
|
|
turkey meat |
| 1 |
t |
Finely chopped garlic |
| 1/2 |
c |
Dry red wine |
| 1 |
t |
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 |
T |
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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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