Ingredients:
1 Tablespoon oil, olive
1.25 Pounds turkey, white ground
15 Ounce(wt)s cheese, ricotta, whole milk
0.25 Teaspoon pepper, black
0.25 Teaspoon pepper, cayenne
|
Directions:
Heat oil in large skillet over medium heat. Add turkey meat, sauté until brown, using fork to break up meat into small pieces. Add spicy tomato sauce. Simmer 5 minutes. Position rack in center of oven; preheat to 375 degrees.
Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone.
Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes more. Let lasagna stand 15 minutes before serving. |