Categories: Pasta, Poultry 
      Yield: 4 servings 
  
-----------------------------------SAUCE----------------------------------- 
  2 1/2 lb Ripe plum tomatoes -OR- 
           4 c canned crushed tomatoes 
      1 tb Olive oil 
      2 tb Finely chopped garlic 
    1/8 ts Hot red pepper flakes 
      1 ts Chopped fresh oregano -OR- 
           1/2 ts dried 
           Salt and pepper to taste 
 
----------------------------------LASAGNE---------------------------------- 
      2 tb Olive oil 
      2 lb Freshly ground turkey meat 
           -OR- ground leftover 
           - turkey meat 
      1 ts Finely chopped garlic 
    1/2 c  Dry red wine 
      1 ts Chopped fresh oregano -OR- 
           1/2 ts dried 
           Salt and pepper to taste 
     12    Lasagne strips 
      2 c  Cold water 
      2 c  Ricotta cheese 
    1/4 c  Hot water 
    1/2 c  Grated Parmesan cheese 
      2 tb Melted butter 
  
     To make sauce, core tomatoes and cut them into 1-inch cubes.  Put 
  tomatoes in food processor and blend until coarsely chopped.  (There 
  should be about 4 cups.) 
     Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic.  Cook 
  briefly but do not brown.  Add tomatoes, red pepper flakes, 1 teaspoon 
  fresh oregano and salt and pepper to taste.  Bring to a boil and simmer 10 
  minutes. 
     To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add 
  turkey.  Cook, stirring to break up meat, until lightly browned. 
     Add 1 teaspoon garlic, stir; add wine.  Bring to a boil over high heat 
  and cook until wine evaporates.  Add tomato sauce, 1 teaspoon oregano and 
  salt and pepper to taste.  Bring to a boil and simmer 5 minutes. 
     Meanwhile, cook lasagne in salted water, according to instructions on 
  package, adding lasagne strips one at a time.  Cook until tender.  Add 
  cold water to cool.  Drain, and spread strips one at a time on a damp 
  cloth. 
     Lightly grease a 2-quart oblong baking dish.  Add a layer of lasagne. 
     Beat ricotta with hot water to make it spreadable.  Spread about 1/3 of 
  ricotta over lasagne.  Spread a layer of meat sauce over ricotta and 
  sprinkle about 1/4 of Parmesan cheese over top. 
     Continue making layers, ending with a layer of lasagne.  Sprinkle with 
  remaining Permesan cheese.  Pour melted butter over all. 
     Bake in preheated 400-degree oven 15 minutes or until lasagne is piping 
  hot and bubbling.  Makes 4 to 6 servings.