SAUCE
2 1/2 lb ripe plum tomatoes -or-
1 4 c canned crushed tomatoes
1 tbsp olive oil
2 tbsp finely chopped garlic
1/8 tsp hot red pepper flakes
1 tsp chopped fresh oregano -or-
1 1/2 ts dried
1 salt and pepper to taste
LASAGNE
2 tbsp olive oil
2 lb freshly ground turkey meat or- grou, nd leftover turk
1 tsp finely chopped garlic
1/2 cup dry red wine
1 tsp chopped fresh oregano -or-
1 1/2 ts dried
1 salt and pepper to taste
12 lasagne strips
2 cup cold water
2 cup ricotta cheese
1/4 cup hot water
1/2 cup grated parmesan cheese
2 tbsp melted butter
Directions
To make sauce, core tomatoes and cut them into 1-inch cubes. Put
tomatoes in food processor and blend until coarsely chopped. (There
should be about
4 cups.)
Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook
briefly but do not brown. Add tomatoes, red pepper flakes, 1
teaspoon fresh oregano and salt and pepper to taste. Bring to a boil
and simmer 10 minutes.
To prepare lasagne, heat 2 tablespoons oil in non-stick skillet;
add turkey. Cook, stirring to break up meat, until lightly browned.
Add 1 teaspoon garlic, stir; add wine. Bring to a boil over high
heat and cook until wine evaporates. Add tomato sauce, 1 teaspoon
oregano and salt and pepper to taste. Bring to a boil and simmer 5
minutes.
Meanwhile, cook lasagne in salted water, according to instructions
on package, adding lasagne strips one at a time. Cook until tender.
Add cold water to cool. Drain, and spread strips one at a time on a
damp cloth.
Lightly grease a 2-quart oblong baking dish. Add a layer of
lasagne.
Beat ricotta with hot water to make it spreadable. Spread about
1/3 of ricotta over lasagne. Spread a layer of meat sauce over
ricotta and sprinkle about 1/4 of Parmesan cheese over top.
Continue making layers, ending with a layer of lasagne. Sprinkle
with remaining Permesan cheese. Pour melted butter over all.
Bake in preheated 400-degree oven 15 minutes or until lasagne is
piping hot and bubbling. Makes 4 to
6 servings.
Servings: 4 servings
Lasagne With Turkey & Fresh Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Poultry; Sauce
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, certainly as far as the Egyptians, and possibly even further than that. In practice though, generally, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he describes how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern cooks such as bay, fennel and dill. During the next few hundred years, the wealthy families of the West competed to lay on the best banquets, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Lasagne With Turkey & Fresh Tomato Sauce recipe.
