Friday, May 14, 2010

WFD: Not Ya Mama's Lasagna

This is the perfect dinner for anyone trying to lose 10 lbs before her Sister's September wedding... okay not really, but I love this lasagna! The thing that sets this lasagna apart from traditional recipes is the absence of ricotta cheese (which I am not a fan of). You can prepare this dish and freeze it, or heat immediately.  I think everyone should have a lasagna in the freezer at all times!



Ingredients:

  • 1/8 cup vegetable oil  
  • 1/4 cup butter
  • 2 med. onions, chopped
  • about 12 cloves garlic, chopped
  • 1.5 lbs. ground turkey
  • 1 (6 oz.) cans of tomato paste
  • 1 (13 oz). can tomato sauce
  • 1 (13 oz.) can tomatoes
  • Seasoning to taste (salt, black pepper, cayenne pepper, basil)
  • 1 large box lasagna noodles
  •  grated Mozzarella (I used half a block as pictured above)
  • grated cheddar cheese (I use half a block as pictured above)
Preparation:

Meat Sauce:
Heat oil and margarine.  Add onions and sauté until onions very soft.  Add garlic.  Sauté for a few more minutes.  



Add browned ground turnkey.   


Add tomato paste, tomato sauce, tomatoes, and ¼ cup water.
 Bring to a boil and add seasoning to taste.  Simmer, covered, for 1 hour.  After 1 hour, you may need to add more water to get the sauce to the right consistency. 



Noodles:
Cook lasagna noodles according to directions on box.
  Drain.  
Assembling lasagna:
Begin assembling lasagna by covering bottom of pans with a layer of meat sauce.
  Add extra water to this layer of sauce; it will help prevent sticking.  Layer noodles on the sauce, patching open areas with noodles that may have split during cooking.  Follow the noodles with more sauce and then sprinkle cheeses on top.  Repeat layers of noodles, sauce, and cheeses until you fill pan.  (Generally,  4 layers in a standard 13 x 9 pan.) 


Cooking

Place pan in 375 degree oven for 30 minutes.  Let it sit for about 5 min before cutting.


Freezing: 

You can cover with aluminum foil to freeze.  To cook frozen pans, allow to partially thaw and bake covered at 350 degrees for one hour.  Uncover pan for last 10 minutes of cooking.




8 comments:

Natalie said...

I will be making this very soon...maybe two...on to freeze and one to eat for dinner!!

504Main is hosting "Tickled Pink", it's a blog hop and you can post anything there that makes you happy and that you want others to see. You should post this...it's awesome!

Tizzy said...

I hope it's not my Mama's lasagna, her's was terrible! LOL!

I'm right there with you on the ricotta, my husband and I both dislike it. In fact I'm working on a lasagna combo without it too. Your's looks so taste-tay!

M said...

That looks good, but I would really miss the ricotta. I can eat the full fat kind right out of the container.

Nikki said...

That sounds really good! My hubby is a lasagna nut, haha.

By the way, you can substitute ricotta with cottage cheese. My cousin does this because she is not a fan of ricotta either. It's still really good.

the mombshell said...

I'm loving this recipe and plan on making it to tempt my father into admitting that I'm a better cook than my mother. The pics make it!

Hampers said...

Love the idea of "browning the turnkey" lol a great posting of a really tasty recipe. We have shared the lasagne and love having it the day after reheated, some say it tastes even better.

beingzaraandzidan said...

Oh Yum Yum Yum!!!

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