Turkey and Vegetable Lasagna
This lasagna is so hearty and cheesy that once you taste it, you’ll never go back to using ground beef.
By adding Red Wine, to the sauce I discovered that you get a bolder richer flavor and I haven’t used beef since!
What a great way to get your family to eat more vegetables in their diet since there are shredded vegetables in the recipe!
Since most of you know the basic way to make the lasagna, I didn’t take photos along the way until the finished product!
This goes perfectly with Vinho Verde Rose. I discovered this wine a few years ago and I’ve been hooked since! Enjoy!
2 lbs ground turkey
1 large onion
2 cloves garlic
3 tbsp Olive oil
1 tsp salt
1 tsp pepper
2 tsp dry oregano
2 tsp dry basil
2 28 oz cans of crushed tomatoes (any brand)
2 tbsp tomato paste
1 cup red wine
1 cup shredded carrots (optional)
1 cup shredded zucchini (optional)
1 8 oz package of shredded Cheddar cheese
1 8 oz package of Mozzarella cheese
2 cups part skim Ricotta cheese
1 package of Lasagna noodles (Any brand)
Step 1 :
Saute the onions and garlic with the olive oil in a large sauce pan until translucent. Add the turkey and let brown. Break up the turkey as it cooks.
Add 1 tsp oregano, salt, pepper, 1 tsp basil, tomato sauce, tomato paste, red wine, carrots and zucchini. Let the sauce cook on medium heat for about 20 minutes.
Meanwhile cook the Lasagna noodles as directed and put aside.
Mix the Ricotta cheese with 1/2 of the cheeses, 1 tsp oregano and 1 tsp of the basil in a small bowl, and set aside.
In large lasagna pan – begin layering: 1 layer sauce, 1 layer pasta, 1 layer Ricotta cheese, 1 layer sauce etc. Finish with remaining sauce and top with the remaining shredded cheese.
Cover loosely with foil to let steam escape and let it cook for about 40 minutes at 350.
If you like a crusty cheese top uncover the lasagna for the last 10 minutes.
Let the lasagna sit for 10 minutes and serve! Enjoy!