Turkey Caprese Lasagna
By: The Duo Dishes
Published: Wednesday, December 9, 2009 - 2:26am

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

1 Cook turkey breasts (or chicken) in boiling water for about 10 minutes, or until cooked. 2 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. 3 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. 4 In a small bowl, whisk ricotta and marscarpone cheeses with egg and a dash of salt and pepper.  Set aside. 5 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. 6 Spread top layer of noodles with any remaining pasta sauce.  Top with grated mozzarella cheese, chopped basil and any remaining Pecorino. 7 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.

Comments:
Melissa Peterman

Thanks for sharing! What a lovely dish!