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Lasagne With Turkey And Fresh Tomato Sauce

Lasagne With Turkey And Fresh Tomato Sauce is built on Canned Crushed Tomatoes, Olive Oil, Garlic, Hot Red Pepper Flakes, and Cold Water. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1 tbsp
• 2 tbsp
• 1/8 tsp
• 2 tbsp
• 2 cup
• 2 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   To make sauce, core tomatoes and cut them into 1-inch cubes.

2. 2

   Put tomatoes in food processor and blend until coarsely chopped. (There should be about 4 cups.)

3. 3

   Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic.

4. 4

   Cook briefly but do not brown.

5. 5

   Add tomatoes, red pepper flakes, 1 teaspoon fresh oregano and salt and pepper to taste.

6. 6

   Bring to a boil and simmer 10 minutes.

7. 7

   To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add turkey. Cook, stirring to break up meat, until lightly browned.

8. 8

   Add 1 teaspoon garlic, stir; add wine.

9. 9

   Bring to a boil over high heat and cook until wine evaporates.

10. 10

    Add tomato sauce, 1 teaspoon oregano and salt and pepper to taste.

11. 11

    Bring to a boil and simmer 5 minutes.

12. 12

    Meanwhile, cook lasagne in salted water, according to instructions on package, adding lasagne strips one at a time.

13. 13

    Cook until tender.

14. 14

    Add cold water to cool.

15. 15

    Drain, and spread strips one at a time on a damp cloth.

16. 16

    Lightly grease a 2-quart oblong baking dish. Add a layer of lasagne.

17. 17

    Beat ricotta with hot water to make it spreadable.

18. 18

    Spread about 1/3 of ricotta over lasagne.

19. 19

    Spread a layer of meat sauce over ricotta and sprinkle about 1/4 of Parmesan cheese over top.

20. 20

    Continue making layers, ending with a layer of lasagne. Sprinkle with remaining Permesan cheese. Pour melted butter over all.

21. 21

    Bake in preheated 400-degree oven 15 minutes or until lasagne is piping hot and bubbling. Makes 4 to 6 servings.