Ingredients

2 cups fresh ricotta cheese
8 ounces grated Provolone cheese
8 ounces grated Mozzarella cheese
8 ounces grated Romano cheese
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe Turkey Sausage Red Gravy (recipe follows)

1/2 pound grated Parmigiano-Reggiano cheese
1 package dried lasagna noodles
Chopped parsley, for garnish

Directions

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

Ingredients

HOMEMADE SPICY TURKEY
SAUSAGE
Recipe courtesy Emeril Lagasse, 1999

2 1/2 pounds turkey meat, diced
1/2 cup chopped garlic

6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder

Directions

Prepare the smoker. In a large
mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients
together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and
refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch
die. A food processor could also be used to grind the meat. Stuff half of the mixture into
1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties.

You can either use the sausage fresh or smoke the sausage. For the smoked sausage:
Place the sausage in the smoker and cook for 10 to 15 minutes.

Yield: about 2 3/4 pounds

Ingredients

TURKEY SAUSAGE RED GRAVY
Recipe courtesy Emeril Lagasse, 1999

2 tablespoons olive oil
2 pounds Turkey Sausage (see recipe from above)
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) cans peeled, seeded and chopped tomatoes
1 small can tomato paste

3 cups water
2 sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch crushed red pepper
2 ounces Parmigiano-Reggiano cheese

Directions

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 stock 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 or cooking, reseason with salt and pepper and stir in
the cheese. Remove from the heat and let sit for 15 minutes before using.

Yield: about 1 1/2 to 2 quarts