Advertisement
Ingredients
2 tablespoons olive oil
½ pound sliced fresh mushrooms
2 pounds freshly ground turkey meat
½ cup finely chopped onions
2 tablespoons finely chopped garlic
½ cup dry red wine
1 can (28 ounces) imported crushed tomatoes
2 tablespoons chopped fresh basil or 2 tablespoons fresh parsley
1 tablespoon freshly chopped oregano or 1 teaspoon dried
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground pepper to taste
12 lasagna strips
Oil for baking dish
2 cups ricotta cheese
¼ cup hot milk
½ cup freshly grated parmesan cheese
2 tablespoons melted butter
Nutritional analysis per serving (4 to 6 servings)
47 grams carbs; 161 milligrams cholesterol; 694 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 31 grams fat; 5 grams fiber; 1197 milligrams sodium; 53 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
- Step 3
Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
- Step 4
Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
- Step 5
Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
- Step 6
Continue making layers but end up with a layer of lasagna. Sprinkle with the remaining parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.
Private Notes
Comments
Flavored were delicious and more French than Italian which suits me. If you use no boil noodles omit the top layer of noodle and end with layer of sauce and cheese. I added mozzarella on the top.
The flavors were nice, but ending with a layer of noodles meant they dried out during baking. I also did not add salt to the sauce. So, adding a layer of cheese on top - especially one that was naturally a bit salty - would add a salty flavor and keep the top noodles moist. (I.e., a mix of parmesan and cheddar).
This was easy and delicious. BUT use a regular 9x13 lasagna pan. A 2-qt baking dish is not big enough.
I followed the recipe exactly and we found it very flavourless. Also, the top should definitely be sauce as the pasta dries out and curls up. My partner is currently trying to salvage it with a new sauce. Too expensive to discard lol
This was easy and delicious. BUT use a regular 9x13 lasagna pan. A 2-qt baking dish is not big enough.
Substituted chopped carrots for mushrooms due to kids liking; + smalll can of tomato sauce + brown rice pasta. Next time will add spinach with ricotta. Delicious and popular with Victoria family.