1 1/4 lbs spicy turkey or chicken sausages, casings removed
26 oz (1 jar) spice tomato-based pasta sauce (Arrabiata sauce is ideal)
Filling:
30 oz partially skimmed ricotta cheese
10 oz frozen chopped spinach, thawed and drained
1 1/2 cups Parmesan cheese, grated
3 large eggs, lightly beaten
2 teaspoons dried basil
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
Other ingredients: 1 to 1 1/2 cups Parmesan cheese, grated; 12 oz. mozzarella cheese, grated
9 uncooked lasagna noodles (regular or no cook)
Instructions
Boil lasagna noodles according to instructions on package. Drain hot water and fill with cold water. Leave the noodles in cold water until ready to use.
In a large skillet, heat oil over medium heat. Saute garlic until fragrant, and then saute onions and chili powder for 2 minutes. Add sausages and saute for 10 minutes until brown, using a fork to break the meat into chunks. Add tomato sauce and carrots and simmer 5 minutes.
Preheat oven to 375 F.
Mix ricotta, spinach, Parmesan, eggs, basil, oregano, and pepper. Set aside.
Spread 1 cup meat sauce in the bottom of a 13"x9” glass or metal baking dish. Place 3 noodles over sauce in a single layer. Top with another cup of meat sauce, followed by 1 cup of ricotta mixture. Sprinkle with 1/4 cup Parmesan cheese and 1 cup mozzarella.
Repeat with 3 noodles, 1 cup meat sauce, 2 cups ricotta mixture, 1/4 cup Parmesan and 1 cup mozzarella. Place last 3 noodles over cheese. Spread 1 cup meat sauce, 1/2 cup Parmesan and 2 cups mozzarella. Dollop remaining ricotta mixture on top of lasagna, and remaining meat sauce around ricotta. Sprinkle with remaining Parmesan and mozzarella. Cover tightly with foil.
Bake lasagna covered for 40-50 minutes. Uncover and continue baking until noodles are tender and lasagna is hot and bubbly. This will take between 20-30 minutes. To bake a frozen lasagna, either thaw overnight in the refrigerator and bake as above or bake frozen lasagna for 90-100 minutes.
Allow lasagna to stand for 10 minutes before serving.
Originally Submitted
11/17/2008
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