Saturday, June 11, 2011

turkey and sun-dried tomato lasagna

Here's a savory, garlicky delight, straight from my kitchen.

Half a pound of no-boil lasagna noodles

For the sauce:
20 ounces of lean ground turkey
1 15 oz. can tomato sauce
1 14.5 oz. can diced tomatoes
4 TBS sundried tomatoes in olive oil
1 red pepper, diced
5 cloves of garlic, minced
1 small onion, diced
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seed
Sea salt and fresh ground pepper, to taste

For the cheese layer:
1 15 oz. container of Ricotta cheese (preferably low fat)
2 cups of Italian blend shredded cheese (such as mozzarella and Parmesan)
2 eggs

For the topping:
1-2 cups of Italian blend shredded cheese
Begin by preparing sauce.  Cook ground turkey with the onion, garlic, and red pepper until meat is broken up and fully cooked, and the veggies are tender.  Add tomato sauce, diced tomatoes, sun-dried tomatoes, and spices.  Stir until simmering.  Meanwhile, stir ingredients for cheese layer together in a bowl.  Layer in a long lasagna pan, starting with sauce.  Then add noodles, cheese, sauce, noodles, cheese, sauce and finally cheese topping.  Bake covered at 375 degrees for 50-60 minutes.  Remove aluminum foil and bake for 5-10 more minutes till cheese is well melted.  Allow to stand for 15 minutes before serving.  Serve with steamed broccoli or a nice green salad with fresh vinaigrette.

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