Lasagna Verde

Photo: flickr user blmurch

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 medium Onion diced

1 tablespoon Tabasco brand Green Pepper Sauce

1 teaspoon Salt

1 ct Ricotta cheese - (15 1/2 oz)

1 lrg Egg

2 tablespoons Chopped fresh parsely

12 No-boil lasagna noodles

8 ounces Mozzarella cheese shredded

1/4 cup Grated Parmesan cheese

Preparation

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.

Preheat oven to 375 degrees.

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.

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.

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.

This recipe yields 8 servings.