Turkey Artichoke Lasagna Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Ground turkey | 9 Ounce | |
| Tomato sauce | 4 Cup (16 tbs) | |
| Frozen artichoke hearts | 1 1/2 Cup (16 tbs), chopped | |
| 2 cups part-skim ricotta cheese | ||
| 6 ounces part-skim mozzarella cheese, shredded | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1 large egg, lightly beaten | ||
| Parsley | 2 Tablespoon, chopped | |
| Lasagna noodles | 7 Ounce | |
Directions
1.Preheat oven to 350°F.
2.In large skillet, heat oil; add onion and garlic and saute until onions are translucent, stirring occasionally, 3 to 4 minutes. Add turkey and cook until lightly browned, 5 to 6 minutes, stirring frequently to break up meat. Stir in tomato sauce and artichokes; simmer 10 minutes.
3.In medium bowl, combine cheeses, egg, and parsley.
4.To assemble lasagna, spread one-third of the sauce mixture in 13-by-9-inch bakingpan. Top with 3 lasagna noodles; spread with one-third of cheese mixture. Repeat layering with remaining ingredients.
5.Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer. Let stand 15 minutes before cutting.
2.In large skillet, heat oil; add onion and garlic and saute until onions are translucent, stirring occasionally, 3 to 4 minutes. Add turkey and cook until lightly browned, 5 to 6 minutes, stirring frequently to break up meat. Stir in tomato sauce and artichokes; simmer 10 minutes.
3.In medium bowl, combine cheeses, egg, and parsley.
4.To assemble lasagna, spread one-third of the sauce mixture in 13-by-9-inch bakingpan. Top with 3 lasagna noodles; spread with one-third of cheese mixture. Repeat layering with remaining ingredients.
5.Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer. Let stand 15 minutes before cutting.
Chef
