For the first ever "Sunday Spotlight," I'm going to be featuring Turkey Lasagna, submitted by Anna P - derived from the Barefoot Contessa - Food Network. A link to the recipe can be found here - http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html.
This isn't the easiest/quickest recipe, however, it is great to prepare ahead of time on a Sunday, then just pop in the oven on Monday for dinner (still perfect for the working girl, and hey, we might have a few more minutes on a Sunday afternoon to pull these ingredients together and prep). Anna recommends this as a "go-to" meal for friends - perfect if you're dropping off a meal for friends who just had a new baby, for a family for church, etc.
Enjoy this week's "Sunday Spotlight!"
What you'll need:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 1/2 pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree (with basil if you can find it!)
- 1 (6-ounce) can tomato paste
- 1/4 cup parsley
- 1/4 cup basil
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella,, thinly sliced
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet. Add onion and cook for 3 minutes over medium-low heat.
Add garlic and cook for 1 more minute.
Add the sausage, breaking up as you put into pan. Cook over medium-low heat until meat is no longer pink.
Drain meat.
Add the tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper.
Simmer, uncovered, over medium-low heat, for 15 minutes, until thickened.
Meanwhile, fill a large bowl with hot water. Add the lasagna noodles and allow them to sit in the water for 20 minutes. Remove from bowl after and place on paper towel.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Prep: Spoon 1/3 of sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the noodles, half mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
(If you're not baking it tonight, then you're done~ just place in fridge for tomorrow!)
To Bake: Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Serve with garlic bread!
Thank you to Anna P for submitting this recipe. All recipes for the "Sunday Spotlight" can be e-mailed to me, or posted as comments for this feature. I look forward to receiving recommendations for your favorite recipes and making them together!
Heat the olive oil in a large skillet. Add onion and cook for 3 minutes over medium-low heat.
Add garlic and cook for 1 more minute.
Add the sausage, breaking up as you put into pan. Cook over medium-low heat until meat is no longer pink.
Drain meat.
Add the tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper.
Simmer, uncovered, over medium-low heat, for 15 minutes, until thickened.
Meanwhile, fill a large bowl with hot water. Add the lasagna noodles and allow them to sit in the water for 20 minutes. Remove from bowl after and place on paper towel.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Prep: Spoon 1/3 of sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the noodles, half mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
(If you're not baking it tonight, then you're done~ just place in fridge for tomorrow!)
To Bake: Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Serve with garlic bread!
Thank you to Anna P for submitting this recipe. All recipes for the "Sunday Spotlight" can be e-mailed to me, or posted as comments for this feature. I look forward to receiving recommendations for your favorite recipes and making them together!
No comments:
Post a Comment