I’m not a huge fan of lasagna. Most of it comes with ricotta cheese and I hate ricotta. But my dad loves it. I made a small pan for him one day and ever since, he’s been asking me for my lasagna. So this time, I made a huge pan for him and he loved it. I have an intolerance for most dairy products, yet I wanted to try just a small amount of the lasagna to make sure that it was on point. I didn’t try it the first time i made it, but it tasted pretty good the second time I made it for him. I don’t put spinach in the cheese and use Parmesan, mozzarella, and provolone for the filling. I also use ground turkey for the meat filling and make my own sauce. Here is the recipe I made for my dad.
1/2 large yellow onion diced
10 cloves chopped garlic
2 lbs lean ground turkey meat
1 14oz and 1 8oz can crushed tomatoes*
2 tbsp tomato paste
4 pinches (yes that’s right) of sugar*
1 tsp dried thyme
1 tsp dried oregano
1 box of lasagna pasta sheets
2 cups of ricotta cheese
2 cup (8 oz package) of mozzarella and provolone blend cheese
1/2 cup of fresh grated parmesan cheese (Romano or asiago will do as well)
1 small bunch of basil chopped (about 4 tbsp roughly)
1 small bunch of chopped parsley (about 4 tbsp roughly)
2 eggs lightly beaten
Extra virgin olive oil
In a large saucepan over medium heat, saute’ onion in olive oil until translucent and add the garlic. Add the ground turkey, oregano, thyme, salt and pepper. Cook for about 5-10 minutes until no longer pink. Add the crushed tomatoes, tomato paste, and sugar to taste. Remove from heat and set aside. Add about 1/4 cup of salt to boiling water and cook the pasta sheets according to package directions but cook until al dente**.
In a bowl, combine the ricotta cheese, 1 cup of mozzarella and provolone, Parmesan, basil, parsley. Add 2 eggs to bind the ingredients and season with salt and pepper. In a 8×10 deep dish pan, oil the pan with extra virgin olive oil and layer the sauce, pasta, cheese, pasta, sauce etc. Top with the final amount of sauce and another cup of shredded cheese. Cover with foil and bake at 350 degrees for 30 min. Uncover and bake for 15 minutes until the top is melted and slightly golden. sprinkle parsley on top and let it cool for about 10 minutes before serving.
*When making homemade lasgana, I like to add just a pinch of sugar to cut the acidity of the tomatoes. Here, I ask for about 4 pinches, but it’s really according to taste.
**I cook my pasta al dente, meaning it’s slightly under cooked and has a slight chew. Here, I used boxed pasta sheets and boiled them until they were about 80% done. I also over salt the water to add flavor to the pasta.