Lasagne with turkey and fresh tomato sauce

 
                 LASAGNE WITH TURKEY AND FRESH TOMATO SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SAUCE-----
    2 1/2   lb           Ripe plum tomatoes -OR-
                         4 c canned crushed tomatoes
    1       tb           Olive oil
    2       tb           Finely chopped garlic
      1/8   ts           Hot red pepper flakes
    1       t            Chopped fresh oregano -OR-
                         1/2 ts dried
                         Salt and pepper to taste
                         -----LASAGNE-----
    2       tb           Olive oil
    2       lb           Freshly ground turkey meat
                         -OR- ground leftover
                         - turkey meat
    1       t            Finely chopped garlic
      1/2   c            Dry red wine
    1       t            Chopped fresh oregano -OR-
                         1/2 ts dried
                         Salt and pepper to taste
   12                    Lasagne strips
    2       c            Cold water
    2       c            Ricotta cheese
      1/4   c            Hot water
      1/2   c            Grated Parmesan cheese
    2       tb           Melted butter
 
      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.
  
 
 
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