With the caveat that there is nothing new under the sun, this is likely the closest thing to an original recipe I’ve posted on here. I put it together based on looking at different lasagna recipes online, incorporating ingredients I had on hand, etc… and was really pleased with how it turned out. The best part was that since I made my own lasagna noodles, it was much easier to cut them to fit the 8 by 8 baking pan. Aaron and I both love lasagna, but not for 4-5 consecutive meals (which is what we’ll usually get from a 9 by 13 pan).
- 1 lb ground turkey (plus olive oil for frying, depending on how nonstick your frying pan is)
- 1 chopped onion
- About 1 cup sliced white mushrooms
- Seasonings to taste (I used salt, pepper, garlic powder, oregano, and La Grille Lemon and Fine Herbs seasoning.)
- 1 14 oz can tomato sauce, or equivalent amount of homemade sauce (I used Hunts Four Cheeses Tomato Sauce)
- 1/2 of a 500 g bag of frozen chopped spinach
- 1 cup durum semolina
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon water
- salt, to taste
- 1 small container ricotta
- 1 egg
- 1/4 – 1/2 cup grated parmesan cheese
- 2 cups grated mozzarella, divided
Fry up the turkey with the seasonings, onion, and mushrooms on medium heat. Once the meat is cooked through, add tomato sauce and spinach. Stir until spinach is thawed and mixed in. At this point, you may wish to leave the sauce to simmer so the flavours can blend, but if you’re pressed for time you can skip this step. Next you want to make your own lasagna noodles. Pour the semolina into a mixing bowl, then in a measuring cup whisk together the egg, oil, water, and salt. Pour into the semolina, and mix until incorporated. Roll out the dough as thinly as you possibly can, and cut out 8 8 by 3 inch rectangles. You don’t even have to pre-boil these, since they’re fresh. Next, mix together the ricotta, egg, and most of the parmesan (you can reserve some for sprinkling overtop the lasagna, if you like). Now you’re ready to assemble the whole thing. Spread 1/3 of the tomato sauce on the bottom of an 8 by 8 pan, followed by 4 lasagna noodles, half the ricotta mixture, half the grated mozza, another 1/3 of the tomato sauce, the rest of the noodles, the rest of the ricotta, the rest of the tomato sauce, and the rest of the grated mozza. Bake at 350 degrees for 30 minutes until bubbly.
You can also make herbed breadsticks to go along with this (they’re really good for soaking up the lasagna sauce). I adapted these from the Company’s Coming Fondues book.
- 1/8 cup warm water
- 1 rounded teaspoon yeast
- 3/8 cup milk
- 1 1/2 tablespoons butter
- 1 teaspoon granulated sugar
- Salt, rosemary, thyme, and oregano (dried or fresh) to taste
- 1 1/2 cups flour
- olive oil
Dissolve the yeast in the warm water. Meanwhile, in a microwave-safe mixing bowl, heat the milk and butter on high for a minute and a half. Add sugar, seasonings, and 1/2 cups of flour, then mix in yeast mixture. Add remaining flour 1/4 cup at a time and knead until dough reaches desired consistency. Let rise, covered in a warm place, until doubled in size. Divide into 16 portions and roll into oblong breadstick shapes. Place on a cookie sheet or pan brushed with olive oil. Cover again and let rise another 20 minutes. Brush with olive oil, and bake at 350 degrees for 20 minutes.