Sunday, October 17, 2010

Birthday Lasagna

Every year for Matt's birthday, in addition to whatever present I buy him, I also make him anything he wants for dinner. He always requests lasagna for what I assume are these 2 reasons: 1) it's his favorite, and 2) there's no other time of the year I would actually choose to make it.

I don't know where I got this recipe, but I imagine it's one of those that I kind of created based off of several recipes. Currently the meat sauce is simmering on my stove-top and the water is boiling for the lasagna noodles. I'm posting exactly what I used and the method I used. And thanks to a key component to my camera charger missing, this post will unfortunately be sans pictures. Use your imagination. :)

Birthday Lasagna


1 lb. lean ground turkey
1 medium onion, chopped
4 garlic cloves, chopped
1 28-oz. can whole tomatoes
1 16-oz. can tomato sauce
2 T. balsamic vinegar
2 T. dried parsley
1 t. dried basil
16 oz. 1% cottage cheese
9 whole wheat lasagna noodles
1/4 grated parmesan + more for topping
3-4 c. shredded mozzarella cheese
Salt & Pepper, to taste


Brown turkey in a non-stick skillet over medium-high heat until cooked through. I believe I added a little S&P and some Italian seasoning during this part. Remove turkey from pan and set aside. Add a little oil to the skillet and saute the garlic and onion together with the basil. I think I also added in some red pepper flake during this process because we like our lasagna with a little kick. ;o)

When onion and garlic are becoming transluscent, add the tomatoes and tomato sauce. Stir in the balsamic vinegar and some S&P to taste. Bring sauce up to bubbling then add in the cooked ground turkey. Stir, cover, and reduce heat to low-ish. Simmer for about an hour (or however long you have to let the flavors develop).

Meanwhile, boil a pot of water and cook noodles according to package directions.

In a smallish bowl, combine cottage cheese, dried parsely, 1/4 c. grated parmesan, and some S&P to taste.

To assemble:
Set aside 1/2 c. of sauce mixture. Layer 1/3 sauce, a couple handfuls of mozzarella, 1/3 of the ricotta mixture, and 3 noodles. Repeat layers until all ingredients are used up. Top with reserved sauce and sprinkle with extra mozzarella and parmesan cheese. Bake at 350 degrees for 45 minutes. Allow lasagna to stand for 15 minutes before serving.

Will be accompanied by salad and garlic bread tonight. Happy birthday, husband!

No comments:

Post a Comment