Spicy Turkey LasagnaPosted: May 16, 2012
Everyone makes lasagna differently. I would never consider myself an expert lasagna maker, but I think I’ve perfected this recipe to fit the taste buds at our house, we like flavor and spice, we don’t like cheese or grease. I have a hard time making the same thing twice, but this recipe is becoming a quick favorite around here, freezes well for hubby meals too!
This lasagna has ground turkey, tomato sauce, crimini mushrooms, eggplant, a small amount of mozzarella mixed with soy cheese and some parmesan shredded on top, but not in and lasagna noodles (preferably Italian noodles, not American style).
I grew up disliking this classic American comfort food, I think it was a consistency thing, and I still loathe ricotta cheese.
I find ricotta bland yet heavy and having rather a weird consistency, that I find unpleasant in a lasagna.
I will be happy to change this blatant opinion when I discover a good ricotta lasagna . . . I’m waiting patiently.
Also, I don’t boil the noodles beforehand.
Why, you may ask.
Because Alton Brown told me not too. I LOVE Good Eats, perfect balance of Food Science and entertainment. (Fast forward the clip to 6:40 to hear his reasoning)
I also have not been taking the time to purchase proper ground beef. So, I find a better choice is ground turkey, less yucky rancid meat flavor, less fat and significantly less $$$ BUT, if you have a good source of organic, grass fed ground beef that doesn’t, BY ALL MEANS, please use it, it’ll be epic, I’m sure.
Spicy Turkey, Eggplant, Crimini Mushroom Lasagna
2 lb extra lean ground turkey
1 onion, chopped
1 can (6oz) tomato paste
12 Crimini Mushrooms, washed and chopped
2 TB Valentina Hot Sauce
1 TB Red Pepper Flake
1 TB oregano,
1 TB basil
2 TB fresh garlic, chopped
2 cans tomato sauce
12 lasagna noodles
1 eggplant chopped into 1/2 inch chunks
1 cup shredded Soy cheese/mozzarella mixture
1/2 cup parmesan cheese
Heat ground turkey and chopped onion in large skillet on medium heat, covered, stirring every minute or so until turkey is no longer pink and onions are translucent. Add tomato paste, stir. Add oregano, basil, garlic, hot sauce and red pepper flake, stir; cook on medium low covered so flavors meld, add ONE can of tomato sauce. Add mushrooms, stir covered 10 minutes.
Prepare lasagna dish. Spray with non-stick coating, place 4 uncooked lasagna noodles in base of dish top with 4 cups of lasagna mixture.
Bring remaining lasagna mixture back to medium heat, add 1/2 can tomato sauce, add eggplant, stir till incorporated, cover and allow to cook 10 minutes or until eggplant is softened.
Top first layer in lasagna dish with additional noodles, pour eggplant filling on top, spread evenly. Layer eggplant mixture with 4 lasagna noodles, spread remaining 1/2 can of tomato sauce on noodles, top with shredded soy cheese/mozzarella cheese and sprinkle parmesan cheese on top of that.
Bake for 80 minutes at 350, allow to cool 5 minutes before serving.