Emeril's Turkey Lasagna (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 200 Minutes |
Ready In: 240 Minutes Servings: 8 |
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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 |
Directions:
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
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