As a New Yorker who is part Italian, it’s never not the right time for pasta. Up on the menu today was a turkey lasagna which I’ll be enjoying all week long!
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I used @barilla oven-ready lasagna noodles, a small 8 oz can of tomato sauce, 2-3 tbsp of Italian seasoning, a pinch of salt, a 32 oz container of @galbanicheese ricotta, 4 ounces of shredded mozzarella, 1/2 cup Parmesan and 1 pound of @jennieo ground turkey.
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I cooked the turkey first while the oven preheated to 425. Then just later and repeat. I baked it for 40 minutes uncovered to experiment. If you have a top layer of mozzarella, it’s definitely better to cover it for the first 2/3 of the bake. Today I didn’t so I left it uncovered and the turkey really crisped up and was fantastic!
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So as to not burn my mouth, I let it reset for 10 minutes before cutting. Definitely tasty and since I’m lactose intolerant, I’m thankful for Lactaid because this recipe doesn’t work without full-dairy cheese.
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Gluten Free Sacramento 