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LOCATION: Recipes >> Pasta Lasagna >> Turkey 01

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1 lb ground turkey
1 med onion chopped
3 cloves fresh garlic crushed
1/4 lb mushrooms sliced
2 Tbl vegetable oil
4 cups tomato juice
6 oz can tomato paste
1 tsp basil crushed
2 tsp oregano crushed
1/2 cup sliced olives (optional)
1 tsp salt, divided
1/2 tsp pepper divided
2 eggs
1 lb ricotta cheese
1 cup grated parmesan cheese
1 tablespoon parsley flakes
8 oz package lasagne noodles, uncooked
8 oz shredded mozerella cheese

In large sauceppan saute ground turkey, onion, garlic and mushrooms
in oil until turley loses its pink color. Add tomato juice, tomato
paste, basil, oregano, olives, 1/2 tsp salt, and 1/4 tsp pepper.
Bring to a boil; reduce heat and simmer 30 minutes stirring

While sauce is simmering. In a medium bowl, beat eggs. Stir in
ricotta cheese, parmesean cheese, parsley flakes, remains 1/2 tsp
salt and remaining 1/4 tsp pepper.

Place 1 cup meat sauce in bottom of lightly greased 13 X 9 baking
dish. Top with 1/2 uncooked noodles. Spread noodles with 1/2
ricotta filling and with 1/2 remaining meat sauce and 1/2 of
mozerella cheese. Repeat layers of noodles, ricotta filling, meat
sauce and mozerella cheese. (The preceeding process can be done
with 1/3s instead of 1/2s.)

Bake covered with foil at 375 about 30 minutes. Remove foil; bake
an additional 15 minuteds. Let stand 10 minutes before serving.

Note to prepare ahead, assemble lasagne to point of baking and
refrigerate. Bake covered about 45 minutes. Uncover and bake an
additional 15 minutes.


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