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WORLD'S BEST LASAGNA
Organic, Gluten-Free
INGREDIENTS:
1 lb sliced or chopped Bilinski's Italian Sausage
3/4 lb Shelton's Free Range Ground Turkey
½ cup minced Organic Onion
2 cloves crushed Organic Garlic
1 28 oz can Tree of Life Organic Crushed Tomatoes
1 15 oz can Tree of Life Organic Tomato Sauce
2 6 oz cans Tree of Life Organic Tomato Paste
½ cup water
2 tbsp Bulk Organic Evaporated Cane Juice
1 ½ tsp Simply Organic Basil
1 tsp Frontier Organic Italian Seasoning
1 tbsp Hain Sea Salt
¼ tsp Simply Organic Pepper
2 tbsp Simply Organic Parsley
12 lasagne noodles, your choice
16 oz Organic Valley Ricotta Cheese
1 Greenawalt Farms egg
½ tsp Hain Sea Salt
1 tbsp Simply Organic Parsley
3/4 lb shredded mozzarella, your choice
3/4 cup grated Parmesan cheese, your choice
DIRECTIONS:
In a Dutch oven, cook sausage, ground turkey, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, Italian seasoning, salt, pepper and parsley. Simmer, covered for about 1 ½ hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain then rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, parsley and salt.
Preheat oven to 375°.
To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of shredded mozzarella cheese. Spoon 1 ½ cups meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with a Spectrum Cooking Spray or make sure the foil does not touch the cheese.
Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.