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RECIPES BY DAISY50
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Turkey Lasagna
Last year I signed
up to a recipe posting website and was
looking for more 'heart healthy' recipes.
This particular one caught my eye. Since I
don't eat red meat anymore, turkey is a
great substitution for being able to enjoy
this meal. 😁
350°/covered with aluminum foil for
15 minutes, then uncover and bake til "brown
& bubbly".
Serves 6
12 lasagna noodles
2 Cups of ricotta cheese
1 egg
¼ Cup of parsley(I use dried Italian
seasonings)
2 Cups of mozzarella cheese
1 lb.(pound) ground turkey
1 jar of spaghetti sauce(garlic or vegetable
flavored)
Cook lasagna noodles until almost 'limp'.
They will continue to cook once they're in
the oven.
Rinse in cold water.
RICOTTA CHEESE MIXTURE: In a bowl, combine
the ricotta cheese, egg, parsley(or dried
Italian seasonings) and only 1 cup of the
mozzarella cheese. Set aside.
Brown the turkey meat in a skillet on the
stove top, then drain any fat from the pan.
Take ½ of the jarred spaghetti sauce and
spread it into the bottom of a 9 inch by 13
inch baking dish.
Use 3 tablespoons of the ricotta cheese
mixture and spread it on each of the lasagna
noodles, then top with a little turkey in
each one.
Roll up each noodle, with the "seam" facing
down, into the spaghetti sauce in the baking
dish.
Pour the remainder of the spaghetti sauce
over the noodles, then top with the
remainder of the cheese mixture.
Loosely cover the baking dish with aluminum
foil ... Bake at 350°, for 15 minutes,
then REMOVE the foil and bake until the
topping gets "brown and bubbly".
Let cool about 15 minutes before serving.
TIP: Sometimes spaghetti sauce is a little
too acidic, and causes
indigestion/heartburn. To "remedy" this,
take one WHOLE carrot and cook it until
"limp" in the spaghetti sauce, then remove.
The carrot will not only take away the
acidic taste, but will sweeten the sauce.
Serve alongside, a nice garden salad with a
dressing of olive oil and red wine vinegar.
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