I seem to have been on a bit of an Italian recipe kick lately. There is no Italian in my background, but maybe someone could adopt me and make me an honorary Italian?
Here’s a list of my recent Italy-inspired recipes:
And now, to add to the list, turkey lasagna!! I used to make my own sauce, but since I’ve become busier, I’ve caved to canned. Please make whatever substitutions you prefer, but, I beg you, do NOT use cottage cheese in place of the ricotta!!!
|1 pound ground turkey||1 medium onion, chopped|
|1 clove garlic, minced||1 Tbsp. olive oil|
|1 tsp. sugar||1 Tbsp. Italian seasoning, divided|
|1 can (15 oz.) tomato sauce||1 can (15 oz.) diced tomatoes, undrained|
|8 uncooked lasagna noodles||1 container (15 oz.) ricotta cheese|
|1/2 cup grated Parmesan cheese, divided||2 cups shredded mozzarella cheese|
Cook ground turkey, onion, and garlic in olive oil in a medium skillet over medium heat, stirring occasionally, until turkey is no longer pink. Drain off the oil.
Stir in half the Italian seasoning, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes, or until slightly thickened.
Heat oven to 350F. Cook noodles according to package directions.
While noodles are cooking, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the remaining Italian seasoning.
Drain noodles. Spread 1/2 of the turkey mixture (about 2 cups) in an ungreased rectangular baking dish (13″x9″). Top with 4 noodles. Spread over half of the cheese mixture (about 1 cup) over noodles. Sprinkle with one half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. (We like to cook ours a little bit longer so the cheese around the edges is brown). Let stand 10 minutes before cutting.