Sunday, April 5, 2009

Lasagna made easy

I always thought lasagna was this really complicated dish which is why my grandmother rarely ever made it. Over the years, I've only made it once and I actually substituted tofu for meat (This was back when I was die hard veggie girl) and my friends said they loved it. But while they ate the entire thing, I still couldn't help but think - tofu lasgna? Even to me it sounds gag worthy.

So here I am giving lasagna another shot. This time instead of tofu, I went with ground turkey. (I'm pretty sure if I served Ken tofu lasagna, he wouldn't eat my cooking ever again. :) I took a recipe that I had and added my own touches to it because during the process of cooking it, the recipe didn't seem robust enough and no one wants a skimpy lasagna!

Christina's recipe:

1 package of ground turkey (a little more than a pound)
1 cup chopped onion
2 gloves of garlic minced
Less than a tablespoon of Italian seasoning
1 14 1/2 oz can of diced tomatoes undrained
1 8-oz can of tomato sauce
6 dried lasgna noodles
1 beaten egg
15 oz of Ricotta cheese (because I hate cottage cheese!)
1/4 cup parmasean cheese
1 small package of shredded mozarella
1/2 jar of spaghetti sauce

First you ground the meat, garlic and onions. After the meat is browned and the onions are sauteed, throw in the tomatoes and half a jar of that spaghetti sauce. I also added a small can of cooked mushrooms to my sauce. You can make it without the spaghetti sauce but then you have a pretty skimpy sauce. Once that's simmering, boil your noodles for approximately 12 minutes. Keep in eye on them and make sure they all go into the water. I found out the hard way that they must be completely submerged in order to cook all the way.

While the noodles are boiling, mix the egg in with the Ricotta and Parmesan cheese. Drain the noodles when they are done. Take a little more than a third of your meat sauce and spread it across the bottom of your 9 by 13 pan. Layer three noodles lengthwise across the pan and add a layer of your cheese concoction. Add meat sauce so it covers the cheese. Add another layer of noodles and repeat the process. Finally, sprinkle mozzarella over the top until it completely covers your fabulous dish.

Bake the lasagna at 375 for about 35 minutes. Let it stand for about ten so it's not too hot to eat.

And that's lasagna made easy.....

I’m submitting this entry to Presto Pasta Nights, hosted this week by Hillary of Chew on That!

1 comment:

The Food Hunter said...

I'm glad you made the switch. I can't imagine tofu lasagna.