Recipe for Lasagne With Turkey And Fresh Tomato Sauce

Ingredients

----SAUCE----
2 1/2 lb ripe plum tomatoes -or-
1 4 c canned crushed tomatoes
1 tablespoon olive oil
2 tablespoon finely chopped garlic
1/8 teaspoon hot red pepper flakes
1 teaspoon chopped fresh oregano -or-
1 1/2 ts dried
1 salt and pepper to taste
----LASAGNE----
2 tablespoon olive oil
2 lb freshly ground turkey meat or- grou; nd leftover turkey meat
1 teaspoon finely chopped garlic
1/2 cup dry red wine
1 teaspoon 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 tablespoon melted butter

Instructions

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.