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Emeril's Turkey Lasagna

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Fresh ricotta cheese

  2. 8 oz 227g Grated Provolone cheese

  3. 8 oz 227g Grated Mozzarella cheese

  4. 8 oz 227g Grated Romano cheese

  5. 1 Egg

  6. 1/4 cup 59ml Milk

  7. 1 tablespoon 15ml Chiffonade fresh basil

  8. 1 tablespoon 15ml Chopped garlic

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1 Turkey Sausage Red Gravy - (see recipe)

  12. 1/2 lb 227g / 8oz Grated Parmigiano-Reggiano cheese

  13. 1 Dried lasagna noodles

  14. Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper.

  2. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the 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.

  3. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.

  4. This recipe yields 12 to 16 servings.

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