This is an easy lasagna recipe that uses no boil noodles. I like to usually use ground turkey in my lasagna. It is very economical, and healthy too. I like to serve lasagna around the holidays. Nothing is more comforting than a big pan of homemade lasagna. There are always lots of leftovers, and I find it is the perfect dish to make the week before Christmas. The leftovers will last a few days and will ensure that you don’t have to worry with supper on those frantic days leading up to the big holiday. You will also be comforted knowing your family is enjoying a delicious homemade meal.

Lasagna Recipe

Ingredients

Sauce

• 1 lb lean ground sirloin or ground turkey
• 1 large sweet onion, diced
• 1 large green pepper, diced
• 2 medium carrots, chopped very fine in the food processor
• 2 cloves garlic, chopped finely
• 1 small container baby bella or white mushrooms
• 2 35 oz cans Italian tomatoes with basil
• 2 small cans tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• kosher salt
• pepper
• olive oil

Filling

• 1 large, 16 oz size ricotta cheese
• 1 large bag shredded Italian blend cheese, 16 oz
• 1 egg
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Other Ingredients

• No Boil Lasagna Noodles
• 1 lb mozzarella, grated, or fresh sliced mozzarella to top

Method

1. Preheat a large soup pot for the sauce. Drizzle with olive oil and add ground meat. Salt and pepper meat and brown.
2. Add onions, peppers, and carrots. Add a little kosher salt. Cook until softened. Add garlic and mushrooms, and cook for a few minutes.
3. Add dried herbs, canned tomatoes, and tomato paste. Add salt to taste. Simmer for 15 – 20 minutes.
4. Preheat oven to 350 degrees. Mix all filling ingredients in a large bowl. Combine well. Start to layer lasagna in a large 9 x 13 pan. Start with a layer of sauce. Then run the no boil noodles under the faucet to moisten. Add a layer of noodles. Then add half of the cheese mixture as a layer.
5. Continue to layer the lasagna, ending with noodle, sauce and then mozzarella. Bake at 350 degrees for about an hour, or until cheese has browned. You can add a aluminum foil tent to prevent drying, just make sure the aluminum does not touch the lasagna, then remove it in the last 20 minutes of cooking to brown the cheese.
6. Serve with a fresh salad and warm garlic bread.

Tags: Ground Beef, ground turkey

This entry was posted on Friday, December 18th, 2009 at 10:53 am and is filed under Ground Beef, Turkey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.