turkey lasagne

In dinner on September 11, 2011 at 8:00 pm

i didn’t use a recipe, but here are some notes from the test kitchen.

1. i found ground dark meat turkey at whole foods, which was spectacular. it had great flavor and added depth to the dish. i can’t wait to make meatballs with it, too.

2. i put a pinch of garam masala in the turkey when i cooked it – with carrots, onion, mushrooms and a can of tomato sauce – to give a little more complexity.

3. one egg in the ricotta filling helps it firm up, two makes it rock hard.

4. three key words: parmesan bread crumbs. they create a great crispy topping that adds texture to an otherwise pretty mushy dish. (and those are sliced mozzarella balls on top, too, for the necessary goo factor!)


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