Lasagna

“Keep-It-Simple “Baked Lasagna with “oven ready” Noodles … makes for less time to prepare … just ricotta & mozzarella cheeses.

Ingredients

• 1 lb ground turkey browned with 2 tbsp canola oil
• 1 16 oz can tomato puree
• 1 8 oz can tomato sauce
• 16 oz water
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp pepper
• 1 tbsp salt
• 2 cups grated mozzarella (divided)
• 1 1/3 cup whole milk ricotta
• 1 egg
• 8-9 oven ready lasagna sheets

Directions

1. Preheat oven to 375
2. Brown meat in oil in saucepan
3. Add canned tomato puree and sauce and water.
4. Add seasonings. (optional: add additional spices or italian seasoning to taste)
5. Stir and broil to boil. Reduce heat and let simmers for at least 30 minutes. The longer the better. (or pour into mason jars, let cool and refrigerate for make-ahead to use the next day or two) (Option, substitute ready-made jar of pasta sauce)
6. In a bowl, mix together beaten egg, ricotta, and 1 cup of grated cheese
7. Spray 13 x 19 casserole dish with non-stick spray.
8. Spoon sauce on bottom.
9. Layer noodles, sauce, ricotta; noodles, sauce, ricotta;noodles, sauce, ricotta; remainder of sauce.
10. Tip: Space 3 noodles on each layer (add a partial sheet at side). Noodles will expand during cooking.
11. Top with remaining 1 cup mozzarella.
12. Cover with foil and back for 45 minutes.
13. Uncover and back for additional 10 minutes.