Delicious lasagna… for the weeknights or a holiday meal!
- 3 ½ cups fresh or store bought tomato sauce, divided
- ½ pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ cup shallots, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 6 no-boil lasagna sheets
- ½ cup shredded fontina
- ½ cup shredded pecorino romano
Heat oven at 350 degrees F.
In a large frying pan, heat the olive oil. Add the ground turkey and break the meat with the back of a wooden spatula while sautéing for 4-5 minutes. Add the shallots and garlic and sauté for 3-4 minutes on medium high heat. Add the thyme, rosemary and sage. Add 2 cups tomato sauce and salt. Cook on medium low heat for 20 minutes and check for seasonings. Mix the 2 cheeses together and keep aside.
In an 8X8 pan, add ½ cup tomato sauce at the bottom. Add 2 sheets on top and add 1 cup meat sauce. Sprinkle ¼ cup cheese. Add 2 sheets on top and add 1 cup meat sauce once more. Sprinkle ¼ cup cheese. Add the last 2 sheets and top with 1 cup tomato sauce and sprinkle with ½ cup cheese. Cover with foil and bake for 50 to 60 minutes till bubbly on top.