Spencer Christian's Turkey Lasagna

Title:
Spencer Christian's Turkey Lasagna

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     6 oz Lean ground turkey meat


     2 md Chopped onions


     1    Chopped carrot


   1/2 tb Olive oil


   3/4 lb Shiitake mushrooms


     2    Chopped garlic cloves


   1/4 c  Dry red wine


     1 cn (28 ounces) crushed tomatoes


   1/2 c  Sun-dried tomatoes


 1 1/4 c  Water


   1/2 ts Dried oregano


   1/2 ts Dried basil


   1/4 ts Dried thyme


          Red pepper flakes


    12    Lasagna noodles


     1 lb Cottage cheese


     8 oz Mozzarella cheese


   1/2 c  Parmesan cheese






 1. In a large nonstick skillet cook 6 ounces ground turkey over moderately


 high heat. Cook meat for 3 to 5 minutes or until no longer pink.


 


 2. In a large, heavy saucepan or Dutch oven (preferably nonstick) - saute
2


 medium chopped onions, 1 chopped carrot in 1/2 table spoon of olive oil for


 2 to 3 minutes over moderate heat until onion is soft. Add shiitake


 mushrooms (chopped, cleaned and stemmed) 2 chopped garlic cloves, and salt


 and pepper to taste. Cook for 3 minutes, stirring frequently, until


 mushrooms are tender.


 


 3. Add wine, 1 28-ounce can crushed tomatoes, sun-dried tomatoes, 1 1/4


 cups water, oregano, basil, thyme, red pepper flakes, and the reserved


 cooked turkey. Bring the mixture to a simmer and cook over low heat for 2


 hours. Add water and taste to adjust seasonings.


 


 4. Boil 12 lasagna noodles in water. Drain noodles in colander. Then drop


 noodles into large bowl of ice water. Lay noodles out on kitchen towels.


 


 5. Spray a 13 x 9 baking dish with nonstick vegetable spray. Spread about
1


 cup of meat sauce in the prepared pan. Lay 3 noodles flat on top. Spread


 another cup of meat sauce over the noodles and top it with about 1 lb


 cottage cheese. Sprinkle mozzarella cheese and parmesan cheese over cottage


 cheese. Repeat the whole procedure to make another 3 layers, finsihing with


 sauce and cheese. Sprinkle with parsley.


 


 6. Bake for 35 to 40 minutes or until the sauce is bubbling.


 


 MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98


 


 NOTES : A low-fat "turkey lasagna" that gives all the flavor of lasagna


 without all the fat.


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 23,


 1998