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Baby Lasagna

October 18, 2010

Last night was LasagnaNight, but as we learn how to cook for two I tried out making the lasagna in a bread pan so we wouldn’t have an entire 9×13 pan leftover. I’ve come a long way from the child who refused to eat leftovers, and I absolutely love having our tasty dishes the next day at work, but the same thing 5 days in a row gets a little old. So last night we made a smaller version:

Baby Lasagna

4 Precooked Lasagna Sheets
1 Jar Red Sauce (tomato basil and garlic is the kind I usually buy)
1/2 pound ground turkey
1 pepper
1 sweet onion
1 cup fat free ricotta (full fat works too, I just always buy the lighter version since we can’t tell the difference)
1/2 cup Parmesan
1/2 cup grated Italian cheese (mozzarella or a blend)
A few leaves of fresh basil, chopped up
Garlic fresh and powder
Italian Seasonings
Olive Oil

1. Heat some oil in a pan and cook the turkey until slightly browned, add 1-2 cloves fresh garlic, salt and pepper to taste while cooking. Drain in a collander with a paper towel. I hate meat juice so I like to sop up as much of it as possible. Grill Boy sees the world differently and after I carefully soaked up the meat juice on some paper towels he wringed the paper towel out so all the juice when back in the meat, gross…I don’t believe these things he says about flavor from the fat, or rather I pretend not to.

2. In the same pan stirfry the onions and peppers with some more garlic (1-2 cloves), 1 teaspoon italian seasonings, and some more salt and pepper for good measure.

3. While the onions and peppers cook, mix the ricotta, parmesan, 1 teaspoon garlic powder and the basil together in a bowl.

Now construction time:

Cover the bottom of the pan with sauce

One sheet Lasagna Noodle

Half the turkey and half the onion pepper mix, covered with sauce

One Sheet Lasagna

All but 1/2 cup of the Ricotta Mixture, lightly covered in sauce

One Sheet Lasagna

Remainder of meat and onion/pepper mix, covered with sauce

One Sheet lasagna

The rest of the Ricotta mixture and some more sauce


4. Bake covered with foil at 350 for 45 minutes, then uncover and cook for 15 min.

5. EAT!

We also had some salad and garlic bread on the side, gotta get those greens some how, but we were so excited about salad that we didn’t snap a picture, or rather just forgot, but it was green, use your imaginations 🙂

AND Grill Boy made me a weeks worth of my favorite snack, ants on a log!

Fall is officially here, we have broken out the slippers, off to enjoy the lasagna with our toasty feet!

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