Emeril's Turkey Lasagna

Yield: 0 servings ( Serving Size: 8-10 servings )
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Ingredients

  • 2 cups fresh ricotta cheese
  • 8 ounces grated provolone
  • 8 ounces grated mozzarella
  • 8 ounces grated romano
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon chiffonade fresh basil leaves
  • 1 tablespoon chopped garlic
  • Drizzle extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 recipe Turkey Sausage Red Gravy, recipe follows
  • 1/2 pound grated Parmigiano-Reggiano
  • 1 package no-cook lasagna noodles
  • Chopped parsley leaves, for garnish

Preparation

  1. Preheat the oven to 350 degrees F.

  2. In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper.

  3. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.

  4. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.

  5. Turkey Sausage Red Gravy:

  6. 2 tablespoons olive oil

  7. 2 pounds turkey sausage

  8. Salt

  9. Freshly ground black pepper

  10. 2 cups finely chopped onions

  11. 1/2 cup finely chopped celery

  12. 1/2 cup finely chopped carrot

  13. 2 tablespoons chopped garlic

  14. 2 (28-ounce) cans peeled, seeded and chopped tomatoes

  15. 1 small can tomato paste

  16. 3 cups water

  17. 2 sprigs fresh thyme

  18. 2 bay leaves

  19. 2 teaspoons dried oregano

  20. 2 teaspoons dried basil

  21. Pinch crushed red pepper

  22. 2 ounces grated Parmigiano-Reggiano

  23. In a large nonreactive saucepan over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.

  24. Yield: about 1 1/2 to 2 quarts
July 2011

This recipe is a personal recipe added by MonicaBP3 and has not been tested or endorsed by MyRecipes.

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