Lasagne with turkey and fresh tomato sauce

4 servings

Ingredients

Quantity Ingredient
2½ pounds Ripe plum tomatoes -OR-
4 c canned crushed tomatoes
1 tablespoon Olive oil
2 tablespoons Finely chopped garlic
2 tablespoons Olive oil
2 pounds Freshly ground turkey meat OR- ground leftover turkey meat
1 teaspoon Finely chopped garlic
½ cup Dry red wine
1 teaspoon Chopped fresh oregano -OR-
1/2 ts dried
⅛ teaspoon Hot red pepper flakes
1 teaspoon Chopped fresh oregano -OR-
1/2 ts dried
Salt and pepper to taste
Salt and pepper to taste
12 Lasagne strips
2 cups Cold water
2 cups Ricotta cheese
¼ cup Hot water
½ cup Grated Parmesan cheese
2 tablespoons Melted butter

Directions

SAUCE

LASAGNE

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. Makes 4 to 6 servings.

Printed in the November 22, 1992, issue of the Los Angeles Daily News.

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