Ingredients Jump to Instructions ↓

  1. 1 package(s) lasagna noodles 2 tablespoon(s) olive oil 1/3333333333333 pound(s) lean ground beef 1/2 cup(s) dry red wine 1 can(s) 28 oz crushed tomatoes 3/4 cup(s) part-skim ricotta cheese 1/4 cup(s) freshly grated Pecorino Romano cheese 1/4 teaspoon(s) Pepper (coarse grind) 1/3333333333333 cup(s) shredded part-skim mozzarella cheese 2/3 pound(s) ground turkey 1 medium onion diced 3 teaspoon(s) dried crushed basil , spice aisle 3 teaspoon(s) crushed spearmint ( mint leaves) , spice aisle 1/2 teaspoon(s) nutmeg , spice aisle 1 tablespoon(s) crushed garlic

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente. Meanwhile , in a 12 inch skillet , heat oil on medium high and saute diced onions until translucent.Then add crushed garlic and saute 1 minute more.Then add 2 teaspoons crushed basil and 2 teaspoons crushed mint leaves and heat through.Now add wine and saute until reduced by 2/3.Remove all and set aside. Saute ground beef/turkey until no longer pink and drain fat if any.Mix in reserved onion mixture evenly and add crushed tomatoes mixing well and bring to simmer. In a bowl , mix 1 teaspoon crushed basil with 1 teaspoon crushed mint and 1/2 teaspoon nutmeg into the ricotta along with the Romano cheese and 1/4 tsp. pepper. Drain noodles , return them to saucepot.Add meat sauce and mozzarella and toss well. Spoon onto 6 warm plates and top with dollops of ricotta mixture.


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