Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Ingredients:
4 red onions, sliced |
24 cloves garlic, thinly sliced |
1 1/2 tablespoons minced dry thai bird chiles |
4 cups sliced button mushrooms |
2 cup red wine |
4 (16-ounce) cans whole roma tomatoes, roughly chopped |
2 tablespoons herbes de provence |
1/2 cup extra virgin olive oil plus extra for cooking |
1 (16-ounce) can roasted peppers stored in olive oil, drained, rinsed and julienne |
1 pound turkey sausage, out of casing, broken up |
1 cup parmigiano-reggiano |
1 pound lasagne noodles, blanched and refreshed |
salt and black pepper, to taste |
1 yellow pepper brunoise, for garnish |
Directions:
1. Preheat oven to 350 degrees. In a hot casserole coated with olive oil, brown onions, garlic and season. Add chiles, mushrooms and season. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar. Occasionally stir and verify flavor. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil. Reserve hot in a water bath. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles. Repeat twice finishing with sauce. Sprinkle with cheese and bake in oven for 1 hour. Should be schreeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.
2. PLATING Sauce plate with pureed sauce and place a square slice on top. Garnish with yellow peppers.
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