SAUCE
2 1/2 lb Ripe plum tomatoes -OR-
4 c canned crushed tomatoes
1 tb Olive oil
2 tb Finely chopped garlic
1/8 ts Hot red pepper flakes
1 ts Chopped fresh oregano -OR-
1/2 ts dried
Salt and pepper to taste

-LASAGNE –
2 tb Olive oil
2 lb Freshly ground turkey meat
-OR- ground leftover
– turkey meat
1 ts Finely chopped garlic
1/2 c Dry red wine
1 ts Chopped fresh oregano -OR-
1/2 ts dried
Salt and pepper to taste
12 Lasagne strips
2 c Cold water
2 c Ricotta cheese
1/4 c Hot water
1/2 c Grated Parmesan cheese
2 tb Melted butter

To make sauce, core tomatoes and cut them into 1-inch cubes. Put
tomatoes in food processor and blend until coarsely chopped. (There should
be about 4 cups.)
Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook briefly
but do not brown. Add tomatoes, red pepper flakes, 1 teaspoon fresh
oregano and salt and pepper to taste. Bring to a boil and simmer 10
minutes.
To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add
turkey. Cook, stirring to break up meat, until lightly browned.
Add 1 teaspoon garlic, stir; add wine. Bring to a boil over high heat
and cook until wine evaporates. Add tomato sauce, 1 teaspoon oregano and
salt and pepper to taste. Bring to a boil and simmer 5 minutes.
Meanwhile, cook lasagne in salted water, according to instructions on
package, adding lasagne strips one at a time. Cook until tender. Add cold
water to cool. Drain, and spread strips one at a time on a damp cloth.
Lightly grease a 2-quart oblong baking dish. Add a layer of lasagne.
Beat ricotta with hot water to make it spreadable. Spread about 1/3 of
ricotta over lasagne. Spread a layer of meat sauce over ricotta and
sprinkle about 1/4 of Parmesan cheese over top.
Continue making layers, ending with a layer of lasagne. Sprinkle with
remaining Permesan cheese. Pour melted butter over all.
Bake in preheated 400-degree oven 15 minutes or until lasagne is piping
hot and bubbling. Makes 4 to 6 servings.