Lasagna With Turkey And Fresh Tomato Sauce

Recipe Ingredients

		Sauce
2 1/2 lbs	1135g / 40oz	Ripe plum tomatoes -or-
4 cups	250g / 8.8oz	- canned crushed tomatoes
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Finely chopped garlic
1/8 teaspoon	0.6ml	Hot red pepper flakes
1 teaspoon	5ml	Chopped fresh oregano -or-
1/2 teaspoon	2.5ml	- dried oregano
		Salt and pepper to taste
		Lasagna
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Freshly ground turkey meat - or- ground leftover
		Turkey meat
1 teaspoon	5ml	Finely chopped garlic
1/2 cup	118ml	Dry red wine
1 teaspoon	5ml	Chopped fresh oregano -or-
1/2 teaspoon	2.5ml	- dried oregano
		Salt and pepper to taste
12		Lasagna noodles
2 cups	474ml	Cold water
2 cups	292g / 10oz	Ricotta cheese
1/4 cup	59ml	Hot water
1/2 cup	73g / 2.6oz	Grated parmesan cheese
2 tablespoons	30ml	Butter - melted

Recipe 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 lasagna, 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 lasagna in salted water, according to instructions on package, adding lasagna 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 lasagna.

Beat ricotta with hot water to make it spreadable. Spread about 1/3 of ricotta over lasagna. 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 lasagna. Sprinkle with remaining Parmesan cheese. Pour melted butter over all.

Bake in preheated 400-degree oven 15 minutes or until lasagna is piping hot and bubbling.

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

Source:
Emeril Lagasse

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