Turkey Caprese Lasagna

Photo: The Duo Dishes

Ingredients

1 box lasagna noodles

2 larges tomatoes, sliced

2 cups of fresh basil, whole

1/2 cup fresh basil, chopped

12 ounces fresh mozzarella, sliced

1 cup mozzarella, shredded

2 turkey breast fillets

1 cup Pecorino Roman cheese, shredded

1/2 cup ricotta cheese

cup marscarpone cheese

1 1/2 cups tomato-based pasta sauce

1 egg

Kosher salt

Black pepper

Olive oil

Preparation

Cook turkey breasts (or chicken) in boiling water for about 10 minutes, or until cooked.

When the meat is cooked, let cool for 5 minutes. Then pull apart with a fork and knife on a large plate until meat is completely shredded. Set aside.

In a deep 9 x 13 baking dish, pour a tiny bit of olive oil into dish and spread over the bottom and sides to coat.

In a small bowl, whisk ricotta and marscarpone cheeses with egg and a dash of salt and pepper. Set aside.

Begin to make layers in the baking dish: start by lining bottom of dish with the pasta noodles, then evenly spread ricotta mixture over pasta, followed by a layer of tomato, mozzarella slices, basil, turkey and a bit of tomato sauce. Sprinkle with olive oil, salt, pepper, and shredded Pecorino Romano cheese. Repeat, ending with noodles.

Spread top layer of noodles with any remaining pasta sauce. Top with grated mozzarella cheese, chopped basil and any remaining Pecorino.

Bake for 50-60 minutes in a preheated oven at 350 degrees or until cheese browns and bubbles. Let sit for 15 minutes before serving. Garnish with more chopped basil.