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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.

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Ingredients:

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

Directions:
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.

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Inspired by the lovely Ina Garten

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