3 tbsp olive oil
3 Large onions, diced fine
1-1/2 tbsp garlic, minced
3 lbs eggplant, peeled and diced into 1/4" cubes
3/4 lb button mushrooms, stemmed and qtered
3 Medium carrots, peeled and finely chopped
3 lbs GROUND TURKEY
Salt and freshly ground pepper To Taste
46 oz crushed tomatoes
24 oz tomato sauce
12 oz dry red wine
1 tsp salt
1-1/2 tsp freshly ground black pepper
3 tbsp fresh Italian parsley, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh basil, chopped
3 tbsp fresh thyme, chopped
2-3/4 lbs Ricotta cheese
4 Large eggs
27 lasagna noodles, uncooked
1-1/2 lbs Mozzarella cheese, grated
3/4 lb Parmesan cheese, freshly grated
In a hot skillet, add olive oil and sauté onions and garlic until tender. Add eggplant, mushrooms, carrots and ground turkey. Cook until turkey is no longer pink. Season with salt and pepper. Set aside.
In a sauce pan, stir together crushed tomatoes, tomato sauce, wine, salt and pepper. Simmer for 25 minutes.
Add parsley, oregano, basil and thyme. Simmer for 20 minutes and adjust seasonings as necessary.
Mix Ricotta with eggs. Blend well.
In a hotel pan, spread ¼ of tomato sauce on the bottom of pan. Arrange 9 uncooked noodles on top of sauce.
Top with 1/3 of Ricotta, 1/3 of Mozzarella and 1/4 of Parmesan.
Place 1/3 of turkey vegetable mixture atop cheeses.
Repeat this procedure twice to make 3 layers.
Spread remaining sauce over the top and sprinkle with remaining Parmesan.
Cover with foil and bake in a preheated 350 degree F oven for 45 minutes or until noodles are tender.
Uncover and continue to bake to lightly brown the cheese.
Allow to sit 15 minutes before cutting. Cut 4 X 6.
438 Total Calories
16 g Total Fat
80 g Cholesterol
939 mg Sodium
36 g Total Carbohydrates
37 g Protein