Lasagna Verde
By: Anonymous
Published: Thursday, December 10, 2009 - 2:48am

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

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. 6 This recipe yields 8 servings.