TURKEY VEGGIE LASAGNA
Steps:
- Prepare vegetables In a deep sauce pan over medium high heat, cook the ground turkey. Set aside in a bowl. In the same sauce pan over medium high heat, saute the garlic, onions, mushrooms, and bell pepper in the olive oil, black pepper, salt and red pepper flakes. Once they've sweated out a bit and become tender, add in the white wine and stir. Next, add in the eggplant. Stir and cook for 3 minutes. Add the tomato sauce, turkey, and perfect pinch seasoning and let simmer on low for 20-25 minutes, uncovered. Stir occasionally. Meanwhile, cook the lasagna noodles according to the boxes instruction. Lay the cooked lasagna noodles on foil to cool and assemble the lasagna. In a small bowl, combine the ricotta cheese, Parmesan cheese, eggs and some ground black pepper. Set aside. To assemble the lasagna, spread a layer of the spaghetti sauce on the bottom of a 13″x9″ pan Place down a layer of noodles so that the whole pan is covered. It's okay to overlap the noodles. Spread ⅓ of the ricotta mixture on the noodles. Top the ricotta mixture with ⅓ of the mozzarella cheese. Spoon ⅓ of the sauce over the mozzarella and repeat with the noodles, then the ricotta, then the mozzarella, then the sauce. Then, layer the last of the noodles, ricotta, mozzarella, and sauce. Top with some more cheese. Bake for about 30 minutes covered with foil and then another 10 minutes until the cheese is nice and melted and slightly brown.
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