Monday, November 18, 2013

Turkey Lasagna


Lasagna can be very time consuming but it doesn't have to be! Store bought pasta sauce can be made into one of the best sauce recipe with a little bit of enhancement. Throw in a few extra spices and the dish will Surprise you! Keep it simple, easy & delicious. 



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One of the best sauces is RAGU (I'm not affiliated with them) I love the bold and rich flavors of the tomato sauce. I've tried other brands but loved this one best. Feel free to make your own or use a favorite sauce.


So here are the list of INGREDIENTS:


1 jar of RAGU meat flavored (preferably)
1 lb of lean ground Turkey 
1/4 chicken stock 
2-3 tablespoons of olive oil
4 tablespoons of dried oregano (divided)
4 tablespoons of dried parsley flakes (divided)
1 tablespoon of granulated garlic 
1 tablespoon of onion flakes or 2-3 freshly diced onions
2 tablespoons of Parmesan cheese 
1 thinly sliced tomato 
1/2 lb grated mixed cheese
1/2 lb thinly sliced mozzarella cheese (divided)

9 lasagna pasta (cooked as directed) 
1 medium lasagna pan (Cast Iron bake ware works best because it cooks evenly) 
Serves 4-5 


On Medium heat, add olive oil and brown the ground turkey (do not drain). Add in half of all the dry spices such as the oregano, parsley, onions and garlic. Stir until the ground turkey is cooked then add the RAGU sauce. Pour the chicken stock in the RAGU jar. Kind of like rinsing all the sauce from the jar, then stir into the simmering sauce. Let it simmer for about 2 minutes. Remove from heat and stir in the Parmesan cheese. 


In a lasagna dish or pan
Add a few tablespoons of the sauce, spreading it evenly into the dish (prevents from sticking). Layer the pasta by overlapping each other. Spread sauce evenly and add the slices of  mozzarella cheese evenly. Add the remaining lasagna pasta and sauces evenly. 

Arrange the tomato slices evenly and add the remaining mozzarella cheese follow by the grated mixes cheeses. Sprinkle on the parsley and oregano flakes evenly.  


BAKE  at 425 F for about 25 mins or until the cheese and sauce are bubbly. 



Set to rest for 5 minutes before serving