Who doesn’t love a good lasagne? I think you’ll really like this recipe! The Turkey Sauce is rich, aromatic and delicious!
1 batch Turkey Sauce
1 (15 oz.) container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole-milk mozzarella cheese
1 ¼ cups freshly grated Parmigiano Reggiano, divided
16-20 sheets no-boil lasagne noodles (approx. 7×3”), DeCecco noodles are good as are Barilla’s
Fresh basil
Make the Lasagne:
Combine the ricotta, mozzarella, 1 cup Parmigiano and ½ cup basil in medium bowl; stir to blend. Season with salt and freshly ground black pepper.
Preheat oven to 375 F.
Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2” glass or ceramic baking dish. Cover with 4 noodles, arranging crosswise; drop ¼ of the cheese mixture over the noodles by tablespoonfuls; spreading out as much as possible. Top with 1 more cup of sauce, then 4 noodles and 1/3 of the remaining cheese mixture. Repeat the layers 2 more times using 1 cup sauce, 4 noodles and ½ of the remaining cheese mixture. Spread remaining sauce over top of noodles, sprinkle with ¼ cup Parmigiano.
Cover the lasagna with a sheet of baking parchment (this prevents cheese sticking), and tightly cover with tin foil. Bake about 50 minutes. Let stand 15 – 20 minutes before serving.
Helpful link to Turkey Sauce Click here.
