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Thursday, September 20, 2012

This is a lasagna that you won't forget!

Tonight we have a lasagna with a twist..... I decided to use ground turkey instead of hamburg and sausage.  I also added arugula instead of spinach, and my all-time favorite ingredient... artichoke hearts. I have to tell you..... I started out wanting to make individual roll-ups, where I take a lasagna pasta, spread the filling, and roll up.  BUT, I only had the type of lasagna pasta that you don't cook.  So I thought, maybe I could just par-boil it a little, just to make it pliable enough to do what I wanted it to do.  Well, let me tell you. There is a reason why they call it "no-boil" lasagna noodles.  Turns out, you really can't cook them first.  Not even a little bit!  They absolutely fall apart.....  Lesson learned!

So, I reverted to making a "traditional" lasagna, only using a "non-traditional" filling.  Let's see how it plays out.....

So, I start by cooking some chopped onion and garlic in a little olive oil.  When it is almost done, I add a package of ground turkey and finish cooking.

There is a lot of juice from the turkey that you need to remove before you add the rest of the ingredients.  You can add the chopped artichoke hearts, a good 2 tablespoons of basil, about 3/4 cup of Parmesan cheese, and salt and pepper.


I didn't seem to taste enough garlic, so I added some additional garlic powder.   I also added about 2 tablespoons of parsley.  This is exactly what I always tell you.... taste and adjust.... just because it says to add a certain amount of a spice, doesn't always mean it is enough.  I decide I want a little peppery taste from the arugula, so in it goes.

  I also mix in a large tub of Ricotta cheese.


So I taste it and I think it is just right.  So I begin to build this monstrosity of a lasagna.  Loads of sauce on the bottom, 3 pieces of no-boil lasagna noodles, spread a bunch of the ricotta mixture on top.  Sprinkle some grated cheese and Parmesan cheese, a little sauce and another layer of pasta....Just keep repeating until it is REALLY TALL!


It took about an hour in a 375 degree oven, covered with foil.  I checked it a couple of times, by sticking the tip of a knife in to make sure the pasta was done.  

WOW!  The flavors in the filling came out amazing!  I have to tell you, I really am proud how these dinners turn out.  I go with my gut feelings and take a chance so many times.....and, when I grab a fork and take a bit, I always sigh with a little relief that it tastes so good!  I think I need to work on my self-confidence just a bit.

Please enjoy!


  1. Sounds like this is one I should try! Just made baked stuffed acorn squash for some friends tonight from church. Really easy and so delicious. If you would like the recipe I would be glad to share it. Thanks for sharing. ER

    1. I hope you get my reply! I would love your recipe! Acorn squash is one of my all-time favorites. I wish you could send me either your cell number or your email address so we could converse! ox