Lasagna is surely that dish you can count on, the one everyone is sure to love! I myself don’t think I know anyone who doesn’t enjoy a good Lasagna. This recipe is simple and really doesn’t take too long to pull together at all.
I will start with telling you that years ago my mom gifted me a KitchenAid (which I’m not sure how I survived so many years in the Kitchen without one) and it had a pasta attachment. She came over for my birthday, I believe, and made homemade lasagna noodles with my daughter. I have to say I was hooked and proceeded to make homemade lasagna noodles every single time that I was going to prepare a Lasagna. The pasta was so tender and did not get those hard tuff bits on the side like the regular Lasagna pasta that I was used to with the ruffled edges. The flavor was just 100x better no question! On the downside making Lasagna turned into an event that would take hours and it was so much work!
One day while skimming through the pasta at the supermarket I came across Barilla Oven Ready Lasagne . It came to my attention because the Lasagne noodles were flat and very similar to what the homemade kind look like. I figured I must try these and see if they were any match to the homemade version.
After putting this product to the test I was hooked! They are an extremely good match to the homemade Lasagna pasta that I love so much. The best part? No boiling, you use these just as they come and they cook in your assembled Lasagna in the oven! So now I can pull together a quick Lasagna without any trouble at all. When I have my daughter helping me to prep the ingredients I can get this done in an hour! Homemade Lasagna in an hour?!?!? You heard right if you skip simmering the sauce (which I only advise if you are in an absolute rush) it is possible!
The first thing you can do is to preheat the oven to 350 degrees Fahrenheit and make sure you have a 13″x9″ baking dish to assemble the lasagna (set aside for now).
To prepare the meat sauce you will need to heat a tablespoon of olive oil in a large pot. Add your diced onions and cook for a few minutes until onion are translucent. Add garlic and diced green peppers and saute for another minute or two. Add your ground turkey and sweet Italian Sausage. If you are using links such as Johnsonville 2-3 will do (you will just need to remove the thin outer casing). Add all your spices ( salt, oregano chicken bouillon, Italian seasoning and crushed red pepper). Saute until cooked throughout, about 10 minutes. Next add the crushed tomatoes, water, and fresh parsley. Let simmer for 20-30 minutes. If you are in a rush simmer for at least 5 minutes but the extended simmering does allow the flavors to intensify making for a more flavorful sauce.
Now that the sauce is simmering it is the perfect time to grate your cheeses if necessary and prepare the ricotta cheese mix. In a large bowl combine ricotta cheese, 1/2 cup of mozzarella Parmesan blend, 1 egg, 2 Tbsp of chopped fresh parsley, and 1/4 tsp salt. Mix until creamy and thoroughly combined.
Gather your pot of meat sauce, shredded cheese, ricotta cheese, and Lasagne noodles and lets start assembling!
A thin layer of meat sauce will be the first to go in. This will prevent the pasta from sticking to the bottom of the dish. After you layer 3 pieces of Lasagna you will proceed to cover with a nice layer of meat sauce. Now layer 1/2 if the ricotta cheese mix. I like to add several spoonfuls throughout and then carefully spread with a spatula so it doesn’t mix into the meat sauce as you want it to remain a separate layer. Add about 1/2 cup of shredded cheese and repeat another layer of Lasagna. Repeat the meat sauce, ricotta cheese, and shredded cheese layers. Place your last 3 Lasagne noddles and the last bit of your meat sauce and cover with the remaining 2 cups of shredded cheese.
Cover with foil (to prevent the cheese from drying out) and bake for 40 minutes. Remove foil and bake for 10 additional minutes. Remove from oven and let rest for 10 minutes before serving.
Hope you enjoy!