lasagna.

When I made this lasagna last week for dinner, Kt was very impressed.  He said that he really could taste the fresh ingredients.  That is quite the observation from him :)  But truly the homemade sauce, fresh herbs and fresh cheese make this a very tasty little dish.

 

12 lasagna noodles, whole wheat

1 lb ground turkey (Suggested: Jennie O)

5 to 6 T olive oil

2, 15 oz cans tomato sauce 

1 carrot, chopped fine

1 stalk celery, chopped fine

1/2 small onion, chopped fine

1/2 green pepper, chopped fine

2 cloves garlic, minced

3 tomatoes, chopped (fresh from your garden or on the vine)

3 T fresh parsley, chopped (or 1 T dried)

3 T fresh oregano, chopped (or 1 T dried)

3 T fresh basil, chopped (or 1 T dried)

1/2 t. dried rosemary 

1/2 t. dried marjoram

1/2 t. pepper

16 oz ricotta cheese

5 oz block of fresh Parmesan, grated

2 eggs

12 oz fresh Mozzarella, sliced thin

fresh basil, chopped, for garnish

In a skillet, saute carrots, celery, onion and green pepper in a few tablespoons of olive oil.  In a large saucepan, over medium heat, combine two 15 oz cans of tomato sauce, sauteed veggies, minced garlic, chopped tomatoes, fresh herbs, dried herbs and pepper.  When sauce begins to bubble, reduce heat to low and let simmer while you prepare the other ingredients. 

In the same skillet you sauteed veggies, add a few more tablespoons olive oil and cook ground turkey over medium heat until browned.  Drain grease into paper towels.  Boil water in a large, deep saucepan.  Cook lasagna noodles according to package directions.  Drain.  Lay out flat so they don't stick together.  In a bowl, combine 16 oz of ricotta cheese,  5 oz of grated Parmesan and two eggs.  

Assemble your lasagna- Preheat oven to 350 degrees.  Ladle enough tomato sauce into a 13 by 9 pan to cover the bottom.  Reserve one cup tomato sauce for the top.  Add ground turkey to the rest of your tomato sauce (except for the cup you have reserved).  Add four lasagna noodles to your 13 by 9 pan with the tomato sauce.  Spread ricotta/ Parmesan cheese mixture over the noodles.  Place four more lasagna noodles on top of the cheese layer.  Pour meat sauce over the noodles.  Place down one last layer of four noodles.  Ladle reserved one cup tomato sauce over noodles.  Slice fresh mozzarella and place down over the top.  Bake for 50 minutes.  Let rest for 10 minutes.  Chop fresh basil and sprinkle on top for garnish, if desired.