Behind the Recipes
Lasagna by Divya Gugnani
INGREDIENTS:
2 tablespoons olive oil
1 pound ground turkey
1 medium white onion, chopped
2 cloves garlic, minced
1 (14.5-ounce) can chopped tomatoes
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 eggs
2 cups part skim ricotta cheese
2/3 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 (8-ounce) bag shredded mozzarella
1 (8-ounce) bag shredded Cheddar
PREPARATION:
1. Preheat oven to 375 degrees F. Coat the bottom 13 by 9 by 2-inch baking dish with oil.
2. In a large pan, over medium heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned. Use a wooden spoon to break up the meat. Add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 to 20 minutes.
3. In a large bowl, whisk together eggs, then mix in ricotta cheese, 2/3 cup Parmesan, parsley, salt, pepper.
4. Spread some meat sauce in the bottom of the prepared pan. Place about half of the noodles in the bottom of the baking dish, overlapping slightly. Spread half the egg and ricotta cheese mixture on top. Sprinkle half the mozzarella and Cheddar evenly over the ricotta cheese mixture. Pour half the meat sauce on top. Repeat.
5. Bake on the middle rack of the oven for about 35 minutes. Sauce should be bubbling around the edges. Let stand 10 minutes before serving.
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