Turkey Lasagna

It is no question that I love anything involving noodles. I'm not sure what possessed this latest feat, but I am thrilled I succeed in making an awesome meal. Turning to google, I came across the "World's Best Lasagna" on all recipes. It received 5 stars and if something is titled "World's Best" I had to try. I made a few modifications but it definitely lives up to it's title.   However, next time I will take my sister's advice and eat half and freeze the other half...an entire pan of lasagna for two people lasts a LONG time.  

Turkey Lasagna

Serves: 8 pieces 

Cook time according to John: 3 hours and 15 minutes

Cook time according to Rachel: 3 hours 35 minutes (not bad!)

How hard was this for Rachel to make? LOTS of steps, but not too complicated.

     

Ingredients                                                                                                 

1 pound chicken sausage (I accidentally bought turkey)
3/4 pound lean ground turkey
1/2 cup onion, minced
3-4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tbsp white sugar
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp ground black pepper
6 full size lasagna noodles
1 container (16 ounces) ricotta cheese
1 egg
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Pam (not pictured)
Tinfoil (not pictured)

Note: For the tomato paste, sauce & crushed tomatoes I was unable to find cans in those sizes. I improvised.

Directions:


So recipe calls for a dutch oven. Who has one of those? I used a large (well medium) skillet & it worked just fine.

               

In a large skillet, cook sausage, ground turkey, onion & garlic over medium heat until well browned.

               

Because of my lack of dutch oven, to complete the next step, I had to transfer the meat/onion/garlic mix to large pot. Stir in crushed tomatoes, tomato paste, tomato sauce & water. Season with sugar, basil, Italian seasoning &1 tbsp salt. Simmer covered for about 1.5 hours stirring occasionally.

While sauce simmers,  bring large pot of lightly salted water to a boil. Break 6 large noodles in half. Cook lasagna noodles in water 8-10 minutes. Drain & rinse with cold water.

                 

Preheat oven to 375 degrees. While oven heats, in medium mixing bowl, combine ricotta cheese with egg & 1/2 tsp salt. Mix thoroughly.

                  

In a 9x13 inch baking dish, spread meat sauce completely covering bottom. Take 6 noodles and arrange length wise over meat sauce. 

                

Spread ricotta cheese mix over top of noodles. Top with 1/3 mozzarella cheese slices. 

Cover mozzarella cheese with more meat sauce.  Top with 1/4 cup Parmesan cheese. Repeat layers. Make sure all edges of noodles are covered in sauce. Otherwise they dry out (as pictured below)

              

Cover with foil. TIP: Spray foil with cooking spray to keep melted cheese from sticking to it. Bake for 25 minutes. Remove foil. Bake an additional 25 minutes. Cool for 15 minutes before serving. ENJOY!