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Lasagna with Turkey and Fennel Seeds Recipe

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This recipe for Lasagna with Turkey and Fennel Seeds, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
6 cups Ricotta Cheese part skim
1 bunch Basil fresh
4 tablespoon Oregano
1 lb of lasagna noodles
1 Egg
1 large Yellow onion
1 quart Marinara sauce
1 can (12 oz) Chopped Tomatoes
2 cups Mushrooms sliced
2 large Garlic cloves
4 cups Mozzarella grated
1 lb Ground turkey
T Tbsp of fennel seasoning
3 tablespoon Olive oil
2 stalks Celery chopped
1 cup Spinach whole-leaf washed and dried

Directions:
Directions:
Saute celery, garlic (minced), and the chopped onion in 1-2 tablespoons of olive oil until medium brown. Add oregano and mushrooms and saute until brown. (remove from pan) In same pan, saute ground turkey and fennel seeds until brown -- drain liquid. Add mushrooms and onion/celery/garlic mixture back. Add spaghetti sauce and chopped tomatoes. Season with pepper to taste (if you've used a store-bought spaghetti sauce, chances are you won't need additional salt.) Bring pan to low and simmer. Meanwhile, in large lasagna pan, spoon 5-6 tablespoons of the tomato sauce mixture to the bottom of the pan. Layer noodles in bottom of pan to cover. In a mixing bowl, combine ricotta cheese, egg, and basil. Spoon 1/2 the ricotta cheese mixture over the noodles, top with a layer of spinach leaves, then mozzarella, then meat sauce. Add noodles and repeat -- ricotta cheese, spinach, meats sauce, mozzarella. Then noodles. Add meat sauce and top with mozzarella cheese on top to finish. Cover with aluminum foil (make sure foil doesn't touch cheese) and bake for 40 minutes, then remove the foil and bake for another 15 minutes.

Remove from oven and let rest for 5 minutes before serving so that cheese sets up and lasagna doesn't run. Serves 12

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This version of Lasagna is my own personal adaptation. You can use beef or beef and sausage combined but I love this dish without the added fat and I add the fennel to lean turkey because it gives a nice salty edge as well as the impression it's sausage when it isn't. Also, sometimes I just put the spinach in the tomato sauce (see my marinara sauce) when I cook it and omit the layering of spinach in the dish and layer with basil leaves instead. Fresh buffalo mozzarella is also very good in this dish.

I always have extra sauce on side as well as grated Reggiano Parmesan.

Another adaptation in the summer is to slice zucchini and eggplant saute first and layer in with the meat sauce layers for a veggie packed lasagna.

Everybody has their own way, you can't go wrong.

 

 

 

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