Lasagna With Turkey and Fresh Tomato Sauce

Ingredients

For the sauce:

• 2 ½ pounds ripe plum tomatoes or 4 cups imported crushed tomatoes
• 1 tablespoon olive oil
• 2 tablespoons finely chopped garlic
• ⅛ teaspoon hot red pepper flakes
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• Salt and freshly ground pepper to taste

For the lasagna:

• 2 tablespoons olive oil
• 2 pounds freshly ground turkey meat or ground leftover cooked turkey
• 1 teaspoon finely chopped garlic
• ½ cup dry red wine
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• Salt and freshly ground pepper to taste
• 12 lasagna strips
• 2 cups cold water
• Oil for greasing the dish
• 2 cups ricotta cheese
• ¼ cup hot water
• ½ cup grated Parmesan cheese
• 2 tablespoons melted butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1018 calories; 41 grams fat; 18 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 74 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 82 grams protein; 239 milligrams cholesterol; 1239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. To make the sauce, core the tomatoes and cut them into 1-inch cubes. Put the tomatoes in a food processor and blend until coarsely chopped. There should be about 4 cups.
2. Heat the oil in a skillet and add the garlic. Cook briefly but do not brown. Add the tomatoes, red pepper flakes, oregano, salt and pepper. Bring to a boil and simmer for 10 minutes.
3. Preheat the oven to 400 degrees.
4. To prepare the lasagna, heat the oil in a nonstick skillet and add the turkey meat. Cook, stirring to break up the particles of the meat, until lightly browned.
5. Add the garlic, stir and add the wine. Bring to a boil over high heat and cook until the wine is evaporated. Add the tomato sauce, oregano, salt and pepper. Bring to a boil and simmer for 5 minutes.
6. Meanwhile, cook the lasagna in salted water, according to instructions on the package, adding the lasagna strips one at a time. Cook until tender. Add the cold water to cool. Drain, and spread the strips one at a time on a damp cloth.
7. Lightly grease a 2-quart oblong baking dish. Add a layer of lasagna.
8. Beat the ricotta with the hot water to make it spreadable. Spread about one-third of the ricotta over the lasagna. Spread a layer of the meat sauce over this and sprinkle on about a quarter of the Parmesan cheese.
9. Continue making layers, ending with a layer of lasagna. Sprinkle with the remaining Parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.

About 50 minutes