Verified by stevemur
|2 tablespoonsolive oil|
|1 cupyellow onion; chopped|
|2 clovesgarlic; minced|
|1 1/2 poundssweet Italian turkey sausage; casings removed|
|1 cancrushed tomatoes; in tomato puree|
|1 cantomato paste|
|1/4 cupchopped fresh flat-leaf parsley; divided|
|1/2 cupfresh basil leaves; chopped|
|Freshly ground black pepper|
|1/2 poundlasagna noodles|
|15 ouncesricotta cheese|
|3 ouncescreamy goat cheese; crumbled|
|1 cupgrated Parmesan; plus 1/4 cup for sprinkling|
|1 extra largeegg; lightly beaten|
|1 poundfresh mozzarella; thinly sliced|
Turkey lasagna Preparation
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
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Turkey lasagna Reviews
I do a mixture of hot and sweet turkey sausages. [I posted this recipe.]
4 years, 6 months, 3 weeks, 3 days, 3 hours, 17 minutes ago
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