Recipe - Lasagne With A Difference

1 pound Ground turkey
1 md Onion chopped
3 Cloves fresh garlic crushed
One fourth pound Mushrooms cut or sliced up
2 tablespoon Vegetable oil
4 cup Tomato juice
1 cn (6 oz) tomato paste
1 teaspoon Basil crushed
2 teaspoon Oregano crushed
One half cup Sliced olives (optional)
1 teaspoon Salt, divided
One half teaspoon Pepper divided
2 Eggs
1 pound Ricotta cheese
1 cup Grated parmesan cheese
1 tablespoon Parsley flakes
1 pack (8 oz) lasagne noodles,
uncooked
1 pack (8 oz) shredded mozerella
cheese

In large sauceppan saute ground turkey, onion, garlic and mushrooms in oil
until turley loses its pink color. Add tomato juice, tomato paste, basil,
oregano, olives, One half tsp salt, and One fourth tsp pepper. Bring to a boil; reduce
heat and simmer 30 minutes stirring occasionally.

While sauce is simmering. In a medium bowl, beat eggs. Stir in ricotta
cheese, parmesean cheese, parsley flakes, remains One half tsp salt and
remaining One fourth tsp pepper.

Place 1 cp meat sauce in bottom of lightly greased 13 X 9 baking dish. Top
with One half uncooked noodles. Spread noodles with One half ricotta filling and with
One half remaining meat sauce and One half of mozerella cheese. Repeat layers of
noodles, ricotta filling, meat sauce and mozerella cheese. (The preceeding
process can be done with 1/3s instead of 1/2s.)

Bake covered with foil at 375 about 30 minutes. Remove foil; bake an
additional 15 minuteds. Let stand 10 minutes before serving.

Note to prepare ahead, assemble lasagne to point of baking and refrigerate.
Bake covered about 45 minutes. Uncover and bake an additional 15 minutes.

I have had very good success with this lasagne and have experimented using
V8 juice instead of regular tomato juice, it was okay, worth trying but
nothing spectacular. The best part is I don't burn my fingers trying to
keep noodles from sticking to each other.

Posted to rec.food.recipes by goodrich@raisinets.den.mmc.com (Maggie
Goodrich) on 1995l, .