I love Italian food and have made lasagna with beef, pork and now ground turkey. po 'di bene :)
| 8 | ounces lasagna noodles |
| 10 | big stuff olives finely chopped |
| 1 | onion |
| finely | chopped |
| 1 | big red pepper |
| finely | chopped |
| 2 | celery stalks |
| finely | chopped |
| 2 | cloves garlic |
| 2 | tablespoons olive oil |
| 1 | 1/2 pound maple leaf lean ground turkey |
| 1/2 lb | salami |
| 1 tbsp | dried crushed parsley |
| 1/2 tsp | crushed dried basil |
| 1/2 tsp | dried Italian herbs |
| 1 | bay leaf |
| 1 | (10-ounce) can tomato paste |
| 1 | (15-ounce) can whole tomatoes |
| 1/2 lb | mushroom |
| 1/2 cup | tomato sauce |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1/2 cup | freshly grated Parmesan cheese |
| 2 cups | (8 ounces) shredded mozzarella cheese |
Cook lasagna noodles as per package directions; drain and set aside.
Sauté onion, celery, red pepper and garlic in hot oil for about 5 minutes remove garlic cloves.
Add ground turkey, salami, italian herbs, bay leaf, basil and parsley. Brown and drain.
Add tomato paste, whole tomatoes, chopped mushrooms, chopped olives and tomato sauce.
Simmer, uncovered, for 1 hour, or until thick. Season with salt and pepper.
Preheat the oven to 375°F (175°C). Grease a 13x9x2-inch baking dish.
In baking dish cover with a layer cooked noodles, pour a layer of tomato mixture, followed by a layer mozzarella and parmesan cheese.
Cover with another layer of the cooked noodles, another layer of tomato mixture and another layer of mozzarella and parmesan cheese
Bake for 30 minutes, or until bubbly and browned. Remove from oven and serve hot with garlic bread and with a green salad.
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