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I discovered these "no boil" lasagna noodles at an Italian deli in
San Francisco many years ago. We finally found a supplier for a similar noodle
and now I love to make lasagna as a quick make ahead meal. This is an easy
one to experiment with. I usually use ground turkey in the sauce and add some
fresh spinach to the ricotta mixture but you can do just about anything. For
a more traditional lasagna and one that kids won’t balk at, leave
out the spinach. For vegetarian lasagna leave out the ground turkey and
jazz up the sauce with hearty vegies such as mushrooms, broccoli, onions,
peppers and zucchini.
You will need:
- 1 LB ground turkey
- 2 jars pre-made sauce-suggestions: Seeds of Change Organic Tomato
Basil
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried red chili flakes (optional)
- 1 15 oz container of ricotta cheese
- 1 egg
- 12 pieces American Beauty Oven Ready Lasagna
- 1 LB shredded mozzarella cheese
- 1 LB fresh spinach leaves-washed and coarsely chopped or 10 oz package
of frozen chopped spinach, thawed and drained.
Instructions:
- Preheat oven to 350 degrees
- Place sauces in a large saucepan and bring to a simmer.
- Brown the ground turkey meat in a skillet, drain off juices and add
to simmering tomato sauce. Turkey is very lean and it is not necessary
to drain in paper towels like ground beef.
- To additionally season the sauce, add basil, oregano and dried chili
flakes.
- In a medium bowl, stir together ricotta cheese, slightly beaten egg
and chopped spinach leaves.
- In 13 x 9 x 2-inch baking dish, spread tomato sauce to cover the
bottom.
- Place three pieces uncooked pasta crosswise over sauce. Do not overlap
or place right against the edge of pan as the noodles will expand during
cooking.
- Spread about 1/3 of the ricotta mixture evenly over the pasta.
- Spread sauce over the ricotta to generously cover. (about 1 1/2 cups)
- Sprinkle with about 1/4 of the shredded mozzarella.
- Repeat the layers two more times; uncooked noodles, ricotta mixture,
sauce, mozzarella.
- Place last three pieces of pasta over the mozzarella, cover with
sauce then sprinkle with remaining mozzarella cheese.
- Cover with tin foil and bake in preheated oven for 45 minutes or
until hot and bubbly. Remove foil and broil for about three minutes.
Let stand for about 5 to 10 minutes before cutting. The uncooked lasagna
can be covered with tin foil and stored in the refrigerator until ready
to cook. I have made this as much as two or three days in advance.
QUICK CAESAR SALAD
You will need:
- 1 head romaine lettuce
- 1 4 oz container shredded parmesan cheese
- 1 box Caesar croutons (optional)
- 1 bottle dressing: suggestions: Cardinis Caesar Dressing or Cardinis
Romano Cheese Italian Dressing
Instructions:
- Wash and dry lettuce, tear into bite size pieces and place in large
bowl.
- Sprinkle in the shredded parmesan and a couple of handfuls of croutons.
- Toss with enough dressing to coat just before serving.
HOMEMADE GARLIC BREAD
You will need:
- 1 loaf french baguette
- 4 Tbsns soft or melted butter
- 6 to 7 cloves fresh garlic, minced
Instructions:
- Cut the baguette in half then slice each half lengthwise.
- Spread the butter evenly on all sides.
- Spread the garlic evenly on all sides.
- Place the bread back together again and cut in 1 inch pieces keeping
the loaf together.
- Wrap each half in tin foil and bake in a preheated 300 degree oven
for 15 minutes or just put in and cook alongside the lasagna.
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