There’s nothing like lasagna. Really nothing. Comforting, but fancy and substantial enough to feed a dinner party. Make this one and the crowds will be happy for days.

If you have them, use fresh tomatoes instead of canned for the sauce.



For sauce
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 tin anchovies, minced and oil drained
1 28-ounce can crushed tomatoes
1/4 cup fresh basil leaves, julienned

For filling
1 1/2 pounds ground turkey
1/2 tablespoons fresh sage, chopped
1 teaspoon garlic powder
1 extra-large egg, lightly beaten
1 pound ricotta cheese
1 pound fresh mozzarella, grated, 4 ounces reserved
1/4 cup grated Parmesan
8 ounces no-boil lasagna noodles (preferably whole wheat)
Olive oil

1. Preheat the oven to 400 degrees.
2. Heat the olive oil in a medium pot. Add the onion and anchovies and cook over medium-low heat, until translucent – about 5 minutes. Add the garlic and cook for another minute.
3. Add the tomatoes and basil; sprinkle with salt and pepper. Simmer, uncovered, over medium-low heat, for 10 minutes or so until slightly thickened. Stir in basil.
4. In a medium pan, drizzle olive oil. Add turkey and cook over medium-low heat, breaking up with a fork. Cook for 8 to 10 minutes, or until no longer pink. Season with sage and garlic powder and remove from heat.
5. In a bowl, combine ricotta, mozzarella and egg. Season with salt and pepper.
6. Ladle 1/3 of the sauce into 9 x 12 by 2-inch baking dish, spreading sauce over the bottom. Then add the layers as follows: half the pasta, 1/2 cheese mixture, half the turkey and 1/3 of the sauce. Repeat, then sprinkle with Parmesan and reserved mozzarella. Bake for 30 minutes, until the sauce is bubbling.

Serve over greens, with crusty bread.


Inspired by the lovely Ina Garten