Last night I had some friends over for dinner and had a few requests for the recipe, which is modified from one my mother-in-law Jill gave me. Because we had a dozen people, I made two ground turkey lasagnas so tonight I’m having my parents over for leftovers.
Ground Turkey Lasagna
11×15 inch pan
1 box oven-ready lasagna noodles
1 lb. ground turkey
2 jars Classico tomato sauce (I always experiment with different flavours)
1 red onion
1 red pepper
1 zucchini, thinly sliced
1 carrot, thinly sliced
2 cloves garlic
250 g ricotta cheese
1/4 cup parmesan
300 g soft tofu
1/2 bag Italian shredded cheese mixture
Pre-heat oven to 375 degrees
Sautee onion, garlic, red pepper in olive oil until soft. Add meat and remaining vegetables. Stir frequently. When meat is brown add 1 and 1/2 jars of tomato sauce. Keep remaining 1/2 jar.
Beat egg. Add Ricotta, tofu and stir in parmesan. Mix well.
Cover the bottom of the pan with remaining 1/2 jar of tomato sauce. Layer noodles on top, then meat sauce on top of that, then ricotta mixture, then a handful of shredded cheese. Keep layering. Cover the top layer in tomato sauce and then the rest of the shredded Italian cheese.
Bake covered for 40 minutes
Top off for 10 minutes
Let sit for 10 minutes
That Lasagna Recipe should come with a disclaimer:
May cause hyperhydrosis at high dosages when combined with revolutionary dancing