Emeril's Turkey Lasagna

Total Time:
28 hr 25 min
Prep:
40 min
Inactive:
24 hr 25 min
Cook:
3 hr 20 min

Yield:
8 to 10 servings
Level:
Intermediate

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
Directions

Preheat the oven to 350 degrees F.

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

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.

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

Turkey Sausage Red Gravy:

2 tablespoons olive oil

2 pounds turkey sausage

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 grated Parmigiano-Reggiano

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.

Yield: about 1 1/2 to 2 quarts


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    This recipe is featured in:

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