Ground Turkey Lasagna
3 tablespoons olive oil 1 28-ounce can crushed tomatoes
1 package (1 1/4pounds) Foster 1 14-ounce can diced tomatoes
Farms Ground Turkey 1 bunch fresh basil, chopped
3/4 teaspoon salt 2 medium green onions, sliced
1/4 teaspoon ground pepper 1/2 cup Italian parsley, chopped
1/4 teaspoon red pepper flakes 15 2-inch-wide lasagna noodles
1 yellow onion, chopped 4 cups shredded mozzarella cheese
8 garlic cloves, minced 1 cup shredded Parmesan cheese
3/4 cup dry red wine
1. In a 6-quart saucepan, heat 2 tablespoons oil over medium heat. Add
ground turkey, salt, ground pepper and red pepper flakes. When turkey is no
longer pink, stir in yellow onion and garlic. Cook until onion is tender, stirring
occasionally. Add wine; cook until absorbed. Add tomatoes and bring to
a boil. Reduce heat to keep sauce at a steady simmer; cook, uncovered,
for 45 minutes, stirring occasionally. Remove from heat; stir in basil, green
onions, parsley and remaining oil. Add salt to taste.
2. Preheat oven to 400°F. Cook lasagna noodles according to package directions.
3. Spoon 1 cup sauce into a 9-by-13-inch baking pan. Arrange 4 cooked
noodles side by side lengthwise in the pan; place 1 noodle crosswise at
end of pan (trim as needed). Top with 2 cups sauce, 1/3 of mozzarella and
1/3 of Parmesan. Make 2 more layers, ending with cheese.
4. Bake until the top begins to brown and lasagna is hot, about 40 minutes.
Let stand for 10 minutes before cutting. Makes 8 servings.
Brands may vary by region; substitute a similar product.