Our Style Lasagna

  • 1 box Lasagna noodles prepared
  • 2 lbs ground turkey
  • 1 lb shredded or sliced Mozzarella
  • 3 160z cans of tomato sauce
  • 1/2 yellow pepper diced
  • 1/2 orange pepper diced
  • 1 vidalia onion diced
  • 10 to 15 cherry tomatoes, halved
  • 5 cloves garlic sliced
  • 1/8 cup sugar
  • 1/4 tsp pink himalayan sea salt
  • 3 tbsp sage
  • 3 tbsp rosemary
  • 2 tbsp thyme
  • 1/2 tbsp marjoram
  • 1 tbsp ground black pepper
  • 1 tbsp crushed red pepper
  • 4 tbsp onion powder
  • 4 tbsp garlic powder
  • 4 tbsp olive oil
  • OPTIONAL: 1 lb ricotta
  • OPTIONAL: 1 egg
  • OPTIONAL 1 tbsp parsley
In a small bowl, mix ricotta egg and parsley. set aside.
In a large pot, bring sauce to boil. Reduce. In a large frying pan add 1 tbsp oil, onion, peppers, garlic and half of all seasoning. Cook until all vegetables are cooked and onion is translucent. Place in bowl and set aside. In same pan, add 2 tbsp oil, and ground turkey. Cook until brown and drain all liquid. Add vegetable mixture and turkey to sauce. Add remaining seasoning. cook for 5 minutes.
In a large baking dish or aluminum pan, coat bottom with 1/4 of sauce, then a layer of lasagna noodles. Add OPTIONAL ricotta mixture and 8oz of shredded or sliced mozzarella. Repeat with sauce, noodles and cheese until done. Place in 350 degree oven for 30 minutes or until cheese melts. Serve.

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