Turkey Lasagna
Sep. 12th, 2005 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolI've been using ground turkey since I think it's healthier and it tastes just as good as ground beef but both taste good. I like this recipe since it cuts back on the ricotta cheese so that's not the overwhelming flavor. I love being able to make a big pan of this and having lots of leftovers to heat up for the next few days.
1 container of ricotta cheese (32 oz)
1 egg
1 tsp basil
1 jar spaghetti sauce (28 oz)
1 small can of tomato sauce (8 oz) (optional) (sometimes even 2 of these cans)
1 pound of ground turkey or ground beef (cooked, crumbled, drained)
1 box of oven-ready lasagna pasta (easiest to just follow the box’s instructions)
In mixing bowl, mix ricotta cheese, egg, and basil. In big pan, brown the ground turkey and drain off any fat. Then mix in spaghetti sauce and tomato sauce (if using). In a 9x13” pan, ladle in a layer of the sauce. Put 3-4 pieces of the pasta pieces into the pan. Spread a layer of ricotta cheese. Spread a layer of the sauce. Cover the pasta strips completely. Sprinkle on some shredded mozzarella cheese. Put down another layer of pasta strips. Add ricotta cheese, Add sauce. Sprinkle mozzarella. Repeat layering. For the final top layer, add the pasta strip, then the rest of the meat sauce and mozzarella cheese. Sprinkle on some parmesan cheese. Cover in foil tightly and bake 55-60 minutes at about 375F. For the last 10 minutes, remove foil to let the cheese brown. Let lasagna sit with foil covering it for another 10 minutes before you cut and serve it.
1 container of ricotta cheese (32 oz)
1 egg
1 tsp basil
1 jar spaghetti sauce (28 oz)
1 small can of tomato sauce (8 oz) (optional) (sometimes even 2 of these cans)
1 pound of ground turkey or ground beef (cooked, crumbled, drained)
1 box of oven-ready lasagna pasta (easiest to just follow the box’s instructions)
In mixing bowl, mix ricotta cheese, egg, and basil. In big pan, brown the ground turkey and drain off any fat. Then mix in spaghetti sauce and tomato sauce (if using). In a 9x13” pan, ladle in a layer of the sauce. Put 3-4 pieces of the pasta pieces into the pan. Spread a layer of ricotta cheese. Spread a layer of the sauce. Cover the pasta strips completely. Sprinkle on some shredded mozzarella cheese. Put down another layer of pasta strips. Add ricotta cheese, Add sauce. Sprinkle mozzarella. Repeat layering. For the final top layer, add the pasta strip, then the rest of the meat sauce and mozzarella cheese. Sprinkle on some parmesan cheese. Cover in foil tightly and bake 55-60 minutes at about 375F. For the last 10 minutes, remove foil to let the cheese brown. Let lasagna sit with foil covering it for another 10 minutes before you cut and serve it.
