Title: Lasagne with Turkey and Fresh Tomato Sauce
Categories: Pasta Turkey Poultry Main
Yield: 4 Servings

SAUCE
2 1/2	lb	Ripe plum tomatoes -OR-
4	c	-Canned crushed tomatoes
1	tb	Olive oil
2	tb	Finely chopped garlic
1/8	ts	Hot red pepper flakes
1	ts	Chopped fresh oregano -OR-
1/2	ts	-Dried oregano
		Salt and pepper to taste
LASAGNE
2	tb	Olive oil
2	lb	Freshly ground turkey meat OR- ground leftover turkey meat
1	ts	Finely chopped garlic
1/2	c	Dry red wine
1	ts	Chopped fresh oregano -OR-
1/2	ts	-Dried oregano
		Salt and pepper to taste
12		Lasagne strips
2	c	Cold water
2	c	Ricotta cheese
1/4	c	Hot water
1/2	c	Grated Parmesan cheese
2	tb	Butter; melted

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.

Printed in the November 22, 1992, issue of the Los Angeles Daily News. Courtesy of Alan Burgstahler

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