Lasagna Verde

Recipe Ingredients

		Sauce
1/4 cup	49g / 1.7oz	Butter or margarine
3 tablespoons	45ml	All-purpose flour
1		Chicken broth - (14 1/2 oz)
1 cup	237ml	Milk
2 tablespoons	30ml	Tabasco brand Green Pepper Sauce
		Filling
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Ground turkey
1 lb	454g / 16oz	Onion - diced (medium)
1 tablespoon	15ml	Tabasco brand Green Pepper Sauce
1 teaspoon	5ml	Salt
1		Ricotta cheese - (15 1/2 oz)
1		Egg (large)
2 tablespoons	30ml	Chopped fresh parsely
12		No-boil lasagna noodles
8 oz	227g	Mozzarella cheese - shredded
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

For sauce, in 2-quart saucepan over medium heat, melt butter; stir in flour until well-blended and smooth. Gradually add chicken broth, milk, and Tabasco sauce. Cook until mixture thickens and boils, stirring frequently.

Preheat oven to 375 degrees.

For filling, in 12-inch skillet over medium heat, cook turkey and onion until meat is browned, stirring frequently. Stir in Tabasco and salt. In small bowl, mix ricotta cheese, egg, and parsely.

Grease 12- by 8-inch baking dish, and spread 1 cup of sauce on bottom. Place 3 lasagna noodles in baking dish. Spread 1/3 of turkey mixture, 1/3 of ricotta cheese, and 1/4 of remaining sauce over noodles. Repeat layering two more times. Top with remaining 3 lasagna noodles. Spread remaining sauce over noodles. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover with foil. Bake 30 minutes. Uncover and bake 10 minutes longer or until lasagna is hot and bubbly. Let stand 5 minutes before serving.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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