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Lasagne With Turkey & Fresh Tomato Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LASAGNE WITH TURKEY & FRESH TOMATO SAUCE
 Categories: Pasta, Poultry
      Yield: 4 Servings
 
MMMMM---------------------------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
           Salt and pepper to taste

MMMMM--------------------------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
           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 Melted butter
 
     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.
 
MMMMM

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