Ingredients:
3 cans of crushed tomatoes
2 lbs ground turkey
1 lb ground pork
3 lbs of shredded skim mozzarella (you might want more than this)
2 or 3 boxes of Dreamfield lasagna noodles
2 16 oz containers of skim ricotta cheese
5 egg whites
2 tablespoons of salt
1 teaspoon pepper
1 teaspoon oregano
a dash of dried basil
1 small onion
4 cloves of garlic
A splash of olive oil
3 tablespoons grated cheese
Some red wine....
Directions
(The Sauce)
Dice the small onion and the garlic cloves (you can press the garlic if you want). Throw a splash of olive oil into a sauce pot, heat on medium, and then put in the onions and half of the garlic. Cook until the onions are clear. Throw in all of the meat. Raise the heat a little, cover the pot. Leave the meat brown. Once browned, put in at least one cup of red wine (I like to put in more). Raise the heat to high until the wine comes to a boil. Put in the three cans of crushed tomatoes and all of the seasonings, keep on high until the sauce comes to a boil as well (make sure to stir well when putting in all of the ingredients). Once the sauce is at a boil reduce to medium low heat and let the sauce cook for 40 minutes.
(The Ricotta Cheese)
In a large mixing bowl, put the 32 oz of cheese and mix with the egg whites (you can use the whole egg if you want or use just one whole egg). I also throw in 3 tablespoons of grated cheese. Whip it well so it is light and fluffy (easier to put into the pan). Place in refrigerator until ready to use.
Start to boil the noodles. I add a little olive oil into the water as it helps the noodles from sticking.
(The Main event)
Once the noodles are done and the sauce is cooked, get your lasanga pans (or tins) and coat the bottom with the sauce. Lay down the noodles making a complete sheet. Now add the Rocotta mixture on top of the noodles (a light layer). Add the sauce. Add the mozzarella cheese. Repeat.
I normally do two layers, but many people do more. Your call.
When you are satisfied with you height, put it in a pre-heated oven (400 degrees) for 20 minutes. Take out and let cool for at least 20 minutes.
My directions should give you enough for 2 whole lasangas
