14 Layer Turkey Lasagna

Haven’t made Lasagna since helping my Mom in 4th grade, and even she remembered to put the Egg in the Ricotta! But my guests seemed to be happy with the result. I highly recommend, when making a ground turkey lasagna, adding a 4th of the weight in turkey sausage. I added single layers of spicy breadcrumbs and freshly diced Roma’s. Make sure to add the liquid from the ground turkey and sausage to your sauce and reduce down to a slightly chunky consistency. Lastly, lots of onion in the sauce, more than you think you need, and cook them down with whole garlic until the cloves break apart easily, then add your white wine. A little red wine after the tomato’s will not hurt, according to Godfather one, and I believe it

Author: ChefMcKenna

Food as a Second Language

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