Lasagne With Turkey Fresh Tomato Sauce

Ingredients

SAUCE 2 1/2 lb ripe plum tomatoes -or- 1 4 c canned crushed tomatoes 1 tbsp olive oil 2 tbsp finely chopped garlic 1/8 tsp hot red pepper flakes 1 tsp chopped fresh oregano -or- 1 1/2 ts dried 1 salt and pepper to taste LASAGNE 2 tbsp olive oil 2 lb freshly ground turkey meat or- grou, nd leftover turk 1 tsp finely chopped garlic 1/2 cup dry red wine 1 tsp chopped fresh oregano -or- 1 1/2 ts dried 1 salt and pepper to taste 12 lasagne strips 2 cup cold water 2 cup ricotta cheese 1/4 cup hot water 1/2 cup grated parmesan cheese 2 tbsp melted butter

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Preparation
 
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
1/3 of ricotta over lasagne. 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 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.

 

 
Servings:
4

 

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