Oh lord. Tonight’s post almost didn’t happen on account of me having to either A) drive to the ER to make my finger and fingernail stop bleeding or B) evacuate the building when I left a potholder in the oven.
Yes, in the oven.
Let’s start back at the beginning.
Oh look at her. So cute and yet so naive.
I set out to use up some of the veggies that were quickly expiring in my refrigerator in one of my favorite recipes — Turkey & vegetable lasagna. It’s a great, easy, balanced go-to dinner. grabbed all my favorite ingredients, set them out and took a picture of them so you could see what I used.
Oh, and the ricotta cheese. I forgot it.
Oh and the San Marzano tomatoes too.
(Ok so I need work setting up my mise en place.)
Let’s get to work. Boil water. Little bit of olive oil and salt. About 2 quarts I think. Water, not olive oil. Enough to cover the lasagna noodles.
Shredded zucchini and carrots. I think shredding vegetables on a cheese shredder the best way to do it for vegetable lasagna because it is a lot easier than any other method because a) you don’t have to pre-cook the veggies and b) the less time I spend with a knife, the better.
I took the baby spinach that was probably on it’s last day and grabbed my knife and cutting board to attempt to cut it into smaller pieces… (because baby isn’t small enough? Geez…)
…and promptly sliced right into my pointer finger on my left hand. Through the flesh AND fingernail. Good. Lord.
But I kept at it.
Add the ricotta cheese in with the veggies
Add a bit of oregano or “italian seasoning” and mix together. (Note: I forgot the egg. Yes, one little egg to hold it all together. I recommend using it. Ok, back to the chaos)
While doing all of this, cook ground turkey breast on the stovetop
And by now, the water should be boiling. Go ahead and put the noodles in one at a time. Stir gently.
No, those are not tree bark, they’re whole wheat lasagna noodles. Check out these facts!
Protein! Fiber! Omega-3’s! Yay!
While they cook, shred the mozzarella cheese on the aforementioned cheese shredder.
Once everything is cooked, start by layering a little bit of tomato sauce (or in my case, crushed tomatoes) on the bottom of your 13″ x 9″ casserole dish.
Add a layer of noodles, followed by ricotta cheese mixture, half of the cooked turkey, tomato sauce and some shredded mozzarella cheese. Then add another layer of noodles and repeat.
Add one last layer of noodles and finish off with whatever sauce + cheese you have left. Add some parmesan cheese because that makes everything better.
Cook covered with foil at 375 for 30 minutes. Uncover and cook an additional 15-20 minutes. As I did, when you open the oven door to remove the foil, leave potholder inside. Spend 30 seconds wondering where the smoke is coming from. Open oven door and snatch smoldering potholder and toss into a sinkful of dirty dishes. Wave large piece of cardboard at smoke detector. Open balcony door. Explain to snoozing boyfriend that, “EVERYTHING’S FIIIINE!!”
Cook until your top cheese melts and the parmesan gets toasty – like this:
Let cool before serving. Stores well and freezes even better.
I’d love to type out the instructions for you, but let’s be honest… This post almost didn’t get up for a third reason:
It’s really hard to type with this makeshift bandage!
[ed note: Do not actually put potholder in hot oven.]