Monday, April 4, 2011

Turkey Lasagna with Goats Cheese and Basil

This sounded so tasty, i just had to make it. I've since made it twice and it has become a firm favourite in our house!


This particular recipe i got from the recipe book Recipes Worth Sharing. From what i've read and gathered from the book, it is a collection of recipes and stories from America's most-loved community cookbooks. 
I really like this book, my only problem is that there are no pictures! I would have loved some pictures and a bit of description before a recipe. But really, there are so many wonderful recipes in here and they're so easy to make. There is a wide selection of meals as well as desserts too.



I've sectioned the recipe in a different way than it was in the book, i found this layout easiest to follow as there are a lot of ingredients.



It might seem complicated , but it's really not!  This recipe will serve 8. But i section the left overs off and i freezer bag 'em and keep them in the freezer until we want some more. 


Red sauce
1 tablespoon olive oil
1cup chopped onion
1garlic clove, chopped
1 1/2 pounds ground turkey (i used just under a pound package)
1 (28ounce can crushed tomatoes in puree (i found and used a 28ounce can of tomato puree at the supermarket and just used that)
1 (6 ounce) can tomato paste
1/4cup fresh parsley
1/2cup basil leaves
1 1/2 teaspoon salt 
1/2 pepper , ground
Heat olive oil in large skillet over med heat. Add onion and cook for 3-4mins or until soft. Add garlic, cook for 1more min. Add turkey, cook over med low heat for 8-10mins or until brown and crumbling, stirring often. Stir in tomatoes and paste, 2 table spoons of parsley, basil salt and pepper and simmer for 15-20mins, oruntil thickened. 


Place 8ounces of lasagna noodles(i used brown rice lasagna noodles) in very hot water and let stand for 20mins ( i did this whilst the red sauce was simmering). 


White sauce
15ounces ricotta cheese (the one i got was in a big tub in teh supermarket in the yoghurt section , lol)
4ounces goats cheese crumbled
1 1/4cup parmesan cheese
1 egg lightly beaten
1pound fresh mozzarella cheese, thinly sliced ( i didnt use 1pound of this, i just used one ball of it because i had it in the fridge, but i thought it could also do without, so i would say it's optional)


Combine 1cup parmesan and allthe rest in a bowl(aside from mozzerella if using), add some salt and pepper and a tiny bit of parsley if you want. Mix until well combined.


Layer red sauce, pasta, mozzarella (if using),white sauce and then red sauce, pasta, white sauce ect, till it reaches the top. Sprinkle the remaining parmesan over the top and bake at 400F  for around 30mins.

There are lots of ingredients but all the cooking flows really well and it will be really nice! Portion out the rest and you can freeze them and just defrost it whenever you like. I usually defrost in micro for about 6mins and then cook it for 2mins, or until really hot! 

There was a lot of the red sauce left over when i had finished layering, so i left it to cool down and then freezer bagged that also and put it in the freezer for when we need a pasta sauce.

The first time i made this lasagna, i used normal lasagna sheets, second time i used brown rice ones (wheat free). They both came out tasting the same. So it wouldn't alter taste.

2 comments:

Liesl @ FabulousFashions4SensibleStyle said...

Guess what?!? I'm having lasagna for dinner tonight...yum! Yours looks delish!

Liesl :)

Anonymous said...

Sounds yummy. Thanks for the tip to soak rice noodles for 20 minutes in hot water. So much easier than cooking them.

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