Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
2 1/2 lb Ripe plum tomatoes -OR- 1/8 ts Hot red pepper flakes
4 c canned crushed tomatoes 1 ts Chopped fresh oregano -OR-
1 tb Olive oil 1/2 ts dried
2 tb Finely chopped garlic Salt and pepper to taste

--------------------------LASAGNE-------------------------------
2 tb Olive oil Salt and pepper to taste
2 lb Freshly ground turkey meat 12 Lasagne strips
-OR- ground leftover 2 c Cold water
- turkey meat 2 c Ricotta cheese
1 ts Finely chopped garlic 1/4 c Hot water
1/2 c Dry red wine 1/2 c Grated Parmesan cheese
1 ts Chopped fresh oregano -OR- 2 tb Melted butter
1/2 ts dried

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.

Printed in the November 22, 1992, issue of the Los Angeles Daily News.

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