This has always been one of my favorite dishes....tho I've never actually made it until now. I was a tad concerned cause it was my first time and lasagna has always seemed so daunting. I can say....it CAN be done....and done well....and not too hard to do. Also I used ground turkey because it's lighter than beef in my opinion.
INGREDIENTS for Tomato Sauce
1 pound ground Turkey
½ cup diced onion
1 tablespoon of minced garlic
1 large jar of tomato sauce
2 cans 24oz crushed tomatoes
12 ounces tomato paste
2 tablespoons white sugar
1 tablespoon of Italian Seasoning
½ cup freshly chopped basil
¼ teaspoon black pepper
4 tablespoons chopped fresh parsley
INGREDIENTS for Ricotta
15 ounces whole milk ricotta cheese
1 large egg
OTHER INGREDIENTS FOR LAYERING LASAGNA
12 lasagna noodles
1 pound whole milk mozzarella shredded
9-10 slices provolone cheese
1 cup freshly grated romano cheese
1 cup freshly grated parmesan cheese
HOW TO MAKE IT
In a large saucepan cook the garlic, onions and ground turkey.
In a pot add the tomato sauce, tomato paste, canned tomatoes, basil, sugar, Italian seasoning, salt, pepper and parsley. Stir well. Simmer for at least an hour...but the longer the better. make sure you stir.
Place the lasagna noodles in a pan of hot water, make sure they are completely covered and let them site for 30 minutes. Then drain and dry.
In a small bowl, mix together the ricotta cheese, egg and nutmeg and italian spices.
TO PUT IT ALL TOGETHER
Spread meat sauce on the bottom of the lasagna pan.
Place 4 lasagna noodles over the sauce.
spread ricotta mixture over the noodles
Top with 2 cups of shredded mozzarella.
spread the sauce over the mozzarella
Lay another 4 noodles over the cheese....and repeat until you get to the top.
On top lay 9-10 slices of provolone cheese over the meat sauce and ricotta, then Sprinkle Parmesan mixture over it all.
Bake immediately at 375 degrees for 25 minutes covered with foil
Then bake an additional 30 minutes with the foil removed.
Allow the lasagna to cool for 10 minutes before slicing.