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Print this Recipe    This is a wonderful use for ground turkey and also an incredibly easy way

to make lasagna, since the noodles are not precooked. I had a relative who
tried to make this recipe with ground beef and it tasted real weird.

Lasagne With A Difference

1 lb ground turkey
1 med onion chopped
3 cloves fresh garlic crushed
1/4 lb mushrooms sliced
2 Tbl vegetable oil
4 cps tomato juice
6 oz can tomato paste
1 tsp basil crushed
2 tsp oregano crushed
1/2 cp sliced olives (optional)
1 tsp salt, divided
1/2 tsp pepper divided
2 eggs
1 lb ricotta cheese
1 cp grated parmesan cheese
1 Tbl 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 occasionally.

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 cp 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.

I have had very good success with this lasagne and have experimented
using V8 juice instead of regular tomato juice, it was okay, worth
trying but nothing spectacular. The best part is I don't burn my
fingers trying to keep noodles from sticking to each other.



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