Ingredients
- 2 c. fresh ricotta cheese
- 8 ounce grated Provolone cheese
- 8 ounce grated Mozzarella cheese
- 8 ounce grated Romano cheese
- 1 x egg
- 1/4 c. lowfat milk
- 1 Tbsp. chiffonade fresh basil
- 1 Tbsp. minced garlic Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Turkey Sausage Red Gravy (see recipe)
- 1/2 lb grated Parmigiano-Reggiano cheese
- 1 pkt dry lasagna noodles Minced fresh parsley for garnish
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Emeril's Turkey Lasagna
Servings: 12
Directions
- Preheat the oven to 350 degrees. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, lowfat milk, basil and garlic. Mix well. Season with salt and pepper.
- To assemble: Spread 2 1/2 c. 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 proportionately over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce.
- Place in the oven and bake till bubbly and golden brown, about 45 min to 1 hour. Remove from the oven and cold for 10 min before serving. Slice and serve. Garnish with parsley.
- This recipe yields 12 to 16 servings.
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