My friend Kajsa gave me this recipe for lasagna–it is by far the easiest recipe that I have found for the dish. Great to make if you’re taking dinner to someone who just had a baby–the whole family likes it and it makes enough to have leftovers which can be frozen for later use.
Ingredients:
1 pound ricotta cheese
4 cups shredded mozzarella cheese (Sargento makes a 4 cup pack)
1 egg
1 pound ground turkey
1 teaspoon salt
1 teaspoon oregano
Dash pepper
2 quart spaghetti sauce
9 lasagna noodles, uncooked
3/4 cup water
Directions:
Fully cook meat in pan and set aside. In a large bowl, mix ricotta cheese, 2 1/2 – 3 cups of mozzarella, egg, salt, pepper, and oregano. Mix in meat. In a greased 9×13 inch pan, layer sauce, 3 noodles and half of the cheese mixture. Repeat. Top with remaining sauce. Sprinkle with remaining mozzarella. Pour 3/4 cup of water around the edges of the pan. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand for 15 minutes, covered, before serving. Lasagna can be assembled ahead of time and refrigerated until ready to bake. Also, freezes well in serving size portions.
Breezy Mama Tip: I’ve made the filling in a variety of different ways, but my favorite is Italian sausage with frozen spinach and Newman’s Own Cabernet Marinara for the spaghetti sauce.