Ground Turkey Lasagna

Ground Turkey Lasagna

My man loves this lasagna.  He loves the small chunks of chicken sausage in the rich sauce topped with a variety of cheeses.  Although I like to make it for him on those rainy days, he also usually requests this for special occasions like his birthday.  Whether you need some comfort food or a recipe to feed many, this ground turkey lasagna recipe will be the hit of the night!     This recipe makes a very full lasagna.  You’ll need a lasagna pan instead of a casserole dish or it will overflow.  I bought my deep lasagna dish with some wedding money long ago and have not regretted it once.  Love it!  I wish I could find a link to my exact lasagna pan, but I found this reasonably priced with high reviews lasagna pan for you instead.  Once you taste this flavorful turkey lasagna, you’ll be using your lasagna pan frequently.  Promise.       This recipe can feed up to 12 to 15 people although my husband gets a little sad if I offer to share any.  Remember… we’re only a family of 3 right now so that leaves plenty of leftovers.  He loves it so much that he eats it for lunch the following few days until it exists no more.  Enjoy my friends!   Print Ground Turkey Lasagna Ingredients 1 lb ground turkey browned and drained 12 oz chicken or turkey linked sausage diced (I love the brand Al fresco) 3 15 oz cans of organic tomato sauce 1 15 oz can of organic diced tomatoes, drained 2 6 oz cans organic tomato paste...

Caprese Salad

Print Caprese Salad This is a classic, mouthwatering option for an appetizer or side dish. The tangy balsamic vinegar magnifies the subtle sweetness of the pear, juiciness of the tomato, and creaminess of the mozzarella. Ingredients Fresh mozzarella cheese 2 Roma tomatoes 1 Asian pear optional Fresh basil leaves 2 Tbs balsamic vinegar 2 Tbs extra virgin olive oil Instructions Thinly slice the mozzarella, tomatoes, and Asian pear (approximately 1/4 inch each). Starting from the bottom up, layer the mozzarella, Asian pear, tomato and basil. Drizzle with vinegar and oil. Serve chilled. ~ Thanks to my good friend, Jonathan, for the wonderful appetizer...

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