Loving Westchester
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Spicy Turkey Lasagne

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My friend Sally made this for me when I went to visit her in North Carolina. When she gave me the recipe (actually she gave me the whole cookbook - "Great Good Food - Luscious Low Fat Cooking" by Julee Rosso) she told me that if I made this, I should make two and freeze one, because it's kind of labor intensive.

This weekend I followed her advice - served one to the family (The Boy and My Daughter were home) and made one to serve next week when my sister and her husband come. REALLY tasty and worth the effort. Serves 6.

3/4 pound Italian turkey sausage, casing removed (I bought spicy)

1/2 cup finely chopped onion

1 teaspoon finely minced garlic

1/2 pound mushrooms, thinly sliced

2 cups chopped, canned Italian tomatoes

3 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons chopped fresh Italian parsley

1/4 teaspoon fennel seeds

Crushed red pepper flakes

salt and fresh ground pepper

9 lasagne noodles, cooked (or I bought the oven ready ones, a major breakthrough)

1/2 pound part-skim mozzarella cheese, thinly sliced

1/2 pound low-fat cottage cheese, drained (I substituted part-skim Ricotta)

1 cup parmesan shards, grated large

In a large pot, brown the sausage until it's no longer pink, breaking up the pieces. Add the onion, garlic and mushrooms, and saute, stirring for about five minutes. Add the tomatoes, the tomato paste, 1/4 cup water ad the rest of the seasonings. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours, stirring occasionally. (The sauce can be made ahead and refrigerated or frozen.)

Preheat the oven to 350. Lightly spray or wipe a 7 X 11 inch baking dish with oil. Coat the baking dish with a little of the sauce. Cover with three lasagne noodles and cover the noodles with half the mozzarella and half the cottage cheese; sprinkle with 1/3 of the parmesan. Spoon on just enough sauce to cover. Repeat with noodles, cheese and sauce. End this a third layer of noodles, sauce and the remaining parmesan. Bake, covered for 30 minutes. Uncover and bake for 15 minutes longer. Let the lasagne stand for 10 minutes before serving.

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