Lasagna with Homemade Sauce

For the Lasagna

For the Homemade Red Wine Sauce

1/2 pound lean ground turkey
1/2 pound lean turkey Italian sausage, removed from casings
1 sweet onion, chopped
4 garlic cloves, minced
1 (28oz) jar stewed tomatoes (I used a jar from Howell Farms from the Nashville Farmer’s Market)
1 cup full-bodied red wine (e.g. Merlot or Cabernet Sauvignon)
1 (6 oz) can tomato paste
1/4 cup fresh basil, chopped (can use dried just use 1/3 amount)
1 1/2 tablespoons fresh oregano, chopped (can use dried just use 1/3 amount)
1 1/2 tablespoons fresh thyme, chopped (can use dried just use 1/3 amount)
Kosher salt & pepper to taste

1. In a large bowl, combine ricotta cheese, egg, garlic salt and onion powder. Stir until combined. Cook noodles per instructions on box.
2. In a greased 8×8 dish, pour about 1/4 cup in bottom of dish to cover and reserve 1/4 cup of sauce in s separate dish. Cut noodles to fit for one layer of noodles. Spread ricotta mixture over noodles. Pour 1/2 of remaining sauce over ricotta. Layer another layer of noodles over sauce. Repeat ricotta and red sauce. Layer final layer of noodles over sauce. Top with reserved 1/4 cup sauce. Top sauce with mozzarella cheese and Parmesan cheese.
3. Cover with foil and bake at 375 degrees F for 1 hour. Remove foil and cook 10 more minutes uncovered or until cheese is bubbling. Let stand 5 or 10 minutes before serving.

For the Homemade Red Sauce

Heat 1 tablespoon of olive oil in a saute pan over medium high heat, brown ground turkey and Italian sausage. Set aside. Add a small amount of oil to the pan and saute garlic and onion until tender. Add tomatoes, tomato paste and wine. Bring to a boil over medium heat. Using a potato masher or fork, slightly mash large chunks of tomato until smooth.
Reduce heat to low and add ground turkey, sausage and fresh herbs. Simmer for 1 hour.

By: Amanda