I got one huge surprise yesterday when I got home from work! The hubs was cooking me dinner! That was not the whole surprise. He was making lasagna. I know, right. It gets better. He was making Turkey Lasagna. He knows I’m not a fan of ground beef (or beef in general) or pork. So, he was lightening it up for me, and making it without red meat! Wait. It gets even better. Since our foray into pasta making a few weeks back, we still have my father’s pasta maker. My husband was making homemade lasagna noodles to make his lasagna! Did anyone else hear angels?
The whole family was so excited by dinner time that the anticipation was making us batty (or maybe it was the truly amazing smell permeating every inch of the house!). We all awaited the awesomeness that was his homemade lasagna. It did not disappoint. It was beyond my expectations. His pasta was perfect, and if you didn’t know it was Turkey Lasagna, you wouldn’t have guessed it by eating it.
I can tell you that the difference between fresh pasta and the dried stuff you buy at the store is like night and day. The two times that we have made it the outcome has been phenomenal.
I would take a surprise like that any day of the week!
I definitely think there is much more pasta making in my future.
- 1 pound ground turkey (browned and drained)
- 32 ounces spaghetti sauce
- 15 ounces cottage or Ricotta cheese (drained)
- 12 ounces mozzarella (grated)
- 9 strips lasagna noodles
- Preheat oven to 350 degrees.
- Brown ground turkey and drain. Add spaghetti sauce.
- In a greased 9 X 13 pan place a small amount of spaghetti sauce.
- Layer uncooked noodles, meat sauce mixture, and cheeses in three layers.
- Bake in preheated oven for one hour, until noddles are done and cheese is browned and melty.