Lasagna Verde

Name: Lasagna Verde
Ingredients: 1/4 cup butter or margarine; 3 tablespoons all purpose flour; 1 can chicken broth 14 1/2 oz; 1 cup milk; 2 tablespoons Tabasco brand Green Pepper Sauce; 2 tablespoons vegetable oil; 1 pound ground turkey; 1 onion medium, diced; 1 tablespoon Tabasco brand Green Pepper Sauce; 1 teaspoon salt; 1 ricotta cheese 15 1/2 oz; 1 egg; 2 tablespoons parsely Chopped fresh; 12 no boil lasagna noodles; 8 ounces mozzarella cheese shredded; 1/4 cup grated Parmesan cheese

16 ingredients

5 steps

Ingredients

1/4 cup butter or margarine
3 tablespoons all purpose flour
1 can chicken broth 14 1/2 oz
1 cup milk
2 tablespoons Tabasco brand Green Pepper Sauce
2 tablespoons vegetable oil
1 pound ground turkey
1 onion medium, diced
1 tablespoon Tabasco brand Green Pepper Sauce
1 teaspoon salt
1 ricotta cheese 15 1/2 oz
1 egg
2 tablespoons parsely Chopped fresh
12 no boil lasagna noodles
8 ounces mozzarella cheese shredded
1/4 cup grated Parmesan cheese

Directions

1

For sauce, in 2-quart saucepan over medium heat, melt butter; stir in flour until well-blended and smooth. Gradually add chicken broth, milk, and Tabasco sauce. Cook until mixture thickens and boils, stirring frequently.
2

Preheat oven to 375 degrees.
3

For filling, in 12-inch skillet over medium heat, cook turkey and onion until meat is browned, stirring frequently. Stir in Tabasco and salt. In small bowl, mix ricotta cheese, egg, and parsely.
4

Grease 12- by 8-inch baking dish, and spread 1 cup of sauce on bottom. Place 3 lasagna noodles in baking dish. Spread 1/3 of turkey mixture, 1/3 of ricotta cheese, and 1/4 of remaining sauce over noodles. Repeat layering two more times. Top with remaining 3 lasagna noodles. Spread remaining sauce over noodles. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
5

Cover with foil. Bake 30 minutes. Uncover and bake 10 minutes longer or until lasagna is hot and bubbly. Let stand 5 minutes before serving.