Turkey Lasagna

Name: Turkey Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 794 grams crushed tomatoes in tomato puree; 1 extra large egg, lightly beaten; 12 grams chopped fresh basil leaves; 12 grams chopped fresh basil leaves; 15 grams chopped fresh flat-leaf parsley, divided; 454 grams fresh mozzarella, thinly sliced; 2 garlic cloves, minced; 85 grams creamy goat cheese, crumbled; 680 grams sweet Italian turkey sausage, casings removed; 2 teaspoons kosher salt; 227 grams lasagna noodles; 2 Tbsps olive oil; 100 grams grated Parmesan, plus 1/4 cup for sprinkling; 425 grams ricotta cheese; 170 grams tomato paste; 160 grams chopped yellow onion (1 onion)

You can never have too many main course recipes, so give Turkey Lasagnan a try. This recipe makes 8 servings with 669 calories, 45g of protein, and 37g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. 71 person have tried and liked this recipe. This recipe from Foodnetwork requires turkey sausage, canned tomatoes, onion, and flat-leaf parsley. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Turkey Lasagna, Turkey Lasagna, and Turkey Lasagna.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

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Oven

Heat the olive oil in a large (10 to 12-inch) skillet.

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Olive Oil

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Frying Pan

Add the onion and cook for 5 minutes over medium-low heat, until translucent.

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Onion

Add the garlic and cook for 1 more minute.

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Garlic

Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

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Sausage

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

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Tomato Paste

Tomato

Parsley

Pepper

Basil

Salt

Meanwhile, fill a large bowl with the hottest tap water.

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Water

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Bowl

Add the noodles and allow them to sit in the water for 20 minutes.

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Pasta

Water

Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

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Goat Cheese

Parmesan

Parsley

Ricotta Cheese

Pepper

Salt

Egg

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Bowl

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce.

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Mozzarella

Ricotta Cheese

Pasta

Sauce

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Baking Pan

Ladle

Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

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Mozzarella

Ricotta Cheese

Pasta

Sauce

Sprinkle with 1/4 cup of Parmesan.

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Parmesan

Bake for 30 minutes, until the sauce is bubbling.

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Sauce

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Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 794grams

crushed tomatoes in tomato puree 1extra large

egg, lightly beaten 12grams

chopped fresh basil leaves 12grams

chopped fresh basil leaves 15grams

chopped fresh flat-leaf parsley, divided 454grams

fresh mozzarella, thinly sliced 2

garlic cloves, minced 85grams

creamy goat cheese, crumbled 680grams

sweet Italian turkey sausage, casings removed 2teaspoons

kosher salt 227grams

lasagna noodles 2Tbsps

olive oil 100grams

grated Parmesan, plus 1/4 cup for sprinkling 425grams

ricotta cheese 170grams

tomato paste 160grams

chopped yellow onion (1 onion)

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Antinori Villan Antinori Chianti Classico Riserva. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.