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Lasagne With Turkey And Fresh Tomato Sauce

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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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