When I saw the group would be cooking with Katie, I picked up the book from my library. I knew they had it because I remembered seeing it on the "new" shelf not long before. As hard as it is for me to keep my mouth shut about the book (because I really, REALLY want to tell you all about it), I'm going to. Just because I want to devote a whole post entirely to a review of the book - and that would just be repetetive. So I won't.
I will tell you that I've already made six things from it in the past couple of weeks. And enjoyed everything. For today's #SundaySupper event, I decided to share my slightly adapted version of Katie's Lasagna and Turkey Meat Sauce.
I hope you'll scroll down to the bottom of the post when you're done checking out the recipe to see some other fantastic recipes from this book. And pay close attention to our #SundaySupper live Twitter chat time - we'll be giving away 3 copies of this cookbook. Plus, we'll be chatting live with the author herself, Katie Workman later tonight.
Turkey Meat Sauce
by
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: simmer entree condiment turkey tomatoes American Italian
Ingredients (~1 gallon)
- olive oil
- 1 lb. ground turkey (85/15)
- 1 lb. hot turkey sausage (raw, bulk)
- 1 lb. sweet turkey sausage (raw, bulk)
- ~1½ c. chopped onion
- 3 shallots, finely chopped
- 6 fat cloves garlic, minced
- ~1 Tbs. dried Oregano
- ~2 tsp. dried Basil
- couple glugs of wine (white or red)
- 4 (28 oz.) cans crushed tomatoes in puree
- ½ tsp. crushed red pepper flakes
- salt
- freshly ground black pepper
Instructions
Heat a good glug of olive oil in a large stockpot over medium-high heat. Add all three types of turkey and cook, stirring often to break up and combine meat, until browned through, ~8 minutes. Pour into a strainer set over a grease "holder" and let drain.
Using the same pot, heat another good glug dd onions and shallots and saute until soft, ~5 minutes. Add garlic, oregano, and basil and cook for 2 minutes more. Add wine and coook for another minute, scraping the fond from the bottom of the pot, until liquid evaporates.
Add tomatoes and red pepper flakes and stir to combine. Increase heat to medium-high and let mixture come to a simmer. Let cook for ~10 minutes, stirring occasionally. Add the drained turkey mixture to the pot, reduce heat to medium-low, and simmer until thickened, ~20 minutes. Taste and add salt and pepper to your liking. The amount you add will really depend on the spices in the turkey sausage you used.
Use as needed for lasagna or pasta and/or store any unused portion. Cool rapidly by spreading out in a couple of shallow pans. Transfer to jars, containers, or storage bags. Refrigerate for up to 4 days or freeze for up to 6 months.
One recipe (~1 gallon) is enough for two pans of lasagna with enough left over to toss with about a pound (dried weight) of pasta.
Lasagna with Turkey Meat Sauce
by
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: bake entree pasta American Italian
Ingredients (serves 6-8)
- 3 large eggs
- ~32 oz. ricotta cheese
- 1 tsp. dried Basil
- 2 tsp. dried Oregano
- 1 c. freshly grated Parmesan cheese
- salt
- freshly ground black pepper
- ~6 c. Turkey Meat Sauce
- 12 no-boil Lasagna sheets
- 1 lb. (4 c.) shredded mozzarella
Instructions
If you are baking the lasagna right away, preheat oven to 375° F.
Place eggs in a medium bowl and lightly beat. Stir in ricotta, basil, oregano, and three-quarters of the Parmesan. Season to taste with salt and pepper.
Ladle some of the sauce into the bottom of a 9"x13" baking dish. Place 4 lasagna noodles across the bottom of the dish, overlapping if necessary. Spread ⅓ of the ricotta mixture over the noodles. Spoon about 1½ cups of the sauce on the top, spreading to cover the ricotta. Sprinkle ⅓ of the mozzarella over that. Repeat two more times (so that you have three layers of noodles, ricotta, sauce, and cheese - not counting that sauce on the bottom of the pan). Sprinkle the remaining Parmesan over the top.
Spray one side of a sheet of aluminum foil with pan spray (this will keep the cheese from sticking). Cover the lasagna pan (sprayed side down) with the foil.
Place lasagna pan onto a sheet tray (to catch any drips) and slide into preheated oven. Bake for 1 hour, removing foil after 30 minutes. Allow to sit for ~15 minutes before cutting, so that it has time to "set up".
I like making 2 pans of lasagna at a time. One for now, and one for later. Simply double the recipe. If you've already made the Turkey Meat Sauce, you'll have enough for 2 pans, anyway...and then some. This is why I like making them in foil pans (still 9"x13"). Just label and date the foil and slide one (or more) into the freezer until you need it.
If you're feeling especially industrious, try doubling the meat sauce and stocking up your freezer - that will get you 5 pans of lasagna. Great in a pinch or if a friend or loved one needs a meal, as well.
You can also hold the lasagna in the fridge for a day or two before baking, if you need to. Just slide into the oven and bake when you're ready for it. It'll seem a bit watery, as the juices seep out as it sits, but it'll all meld back together nicely once it bakes.
If you have the space, try laying out all of the sheets of lasagna and spreading them evenly with the ricotta mixture BEFORE layering (this is tip from Katie Workman). Then you simply have to lay in the sheets when assembling the lasagna. I don't have space to do this, so I don't - but I like the idea.
