Turkey and three cheese lasagna Mozzarellastickswithtomatodippingsauce
tomato paste and stir. Add the turkey and cook for about 5 minutes, making sure the meat and vegetables are combined. Add the other can of tomato paste, diced tomatoes, beef broth, sugar, bay leaves, oregano and basil. Bring to a boil. 2. Lower the heat and simmer for about an hour or until the sauce has thickened. Re- move the bay leaves. 3. In a bowl, combine the ricotta, egg and parmesan. Salt and pepper to taste. 4. Preheat the oven to 375 °F (190 °C). Cover the bottom of a 13-by-9-inch baking sheet with a quarter of the prepared sauce and top with 4 lasagna noodles. Sprinkle one cup of mozzarella over the lasagna noodles. Layer the following ingredients in this order: sauce, 4 lasagna noodles, ricot- ta mixture, 4 lasagna noodles, sauce, 4 la- sagna noodles. Cover with the rest of the sauce and sprinkle on the remaining 3 cups of mozzarella. 5.Cover with aluminum foil and bake for about 30 minutes. Remove the aluminum foil and bake for another 15 minutes or until the cheese on top is golden brown. Let cool for 10 minutes before serving.
Wondering what to do with your leftover turkey? This lasagna is a nice departure from endless turkey sandwiches. INGREDIENTS • 2 tablespoons olive oil • 2 onions, diced • 2 celery stalks, diced • 2 carrots, diced • 2 (156 millilitres) cans tomato paste • 450 grams leftover turkey, finely chopped (you can use ground turkey too) • 2 (796 millilitres) cans diced tomatoes • 1 cup beef broth • 1/2 cup sugar • 2 bay leaves • 2 teaspoons dried oregano • 2 teaspoons dried basil • 16 lasagna noodles, cooked according to package instructions • 1 (475 grams) container ricotta • 1/2 cup parmesan, grated • 1 egg • 4 cups mozzarella, grated and divided • Salt and pepper to taste DIRECTIONS 1. In a large pot, heat the olive oil and sauté the onions, celery and carrots until soft. Salt and pepper to taste. Add one can of
You can also cook the mozzarella sticks in the oven. To do so, heat it to 375 °F (190 °C) and place the cheese sticks on a baking sheet that’s been covered with aluminum foil and lightly oiled. Spray a fine mist of olive oil over the breaded cheese and bake for 7 to 10 minutes or until golden brown.
garlic and cook them until they start to turn golden. 6. Add the tomato sauce, tomato paste and maple syrup to the pot and let simmer for about 30 minutes or until the sauce thickens. Add the herbs and simmer for another 5 minutes. Add salt and pepper to taste. 7. In a large pan, heat the canola oil over medium heat. Fry the mozzarella sticks in batches until they’re golden on both sides. 8. Serve while still warm with the dipping sauce on the side.
Looking for an appetizer to serve at your next holiday party? These mozzarella sticks and tomato dipping sauce are sure to be a hit.
INGREDIENTS Mozzarella sticks • 1/4 cup flour • 3/4 cup Italian breadcrumbs • 1 egg • 500 grams mozzarella, cut into sticks about 15 millimetres thick • 2 tablespoons canola oil
Dipping sauce • 1 teaspoon olive oil
• 1 clove garlic, finely chopped • 1 French shallot, finely chopped • 1 (398 millilitre) can tomato sauce • 1 tablespoon tomato paste • 1/2 cup maple syrup • 1 teaspoon parsley, fresh or dry • 1 teaspoon basil, fresh or dry • Salt and pepper to taste
DIRECTIONS 1. Spread the flour on one plate and the bread- crumbs on another. 2. In a shallow bowl, beat the egg with a fork. 3. Completely coat each cheese stick in the flour, then the egg and then the breadcrumbs to create a crust. (This step can be repeated a second time for a crunchier result, but you’ll have to double the breading ingredients.) 4. Place the mozzarella sticks on a baking sheet and freeze them for about 30 minutes. 5. Meanwhile, in a pot, heat the olive oil over low to medium heat. Add the French shallot and CREVIER express dépanneur Joyeux temps des fêtes
Joyeux temps des fêtes!
Start to finish: 30 minutes Servings: 18
Atelier KARO Armoires de cuisine/Kitchen cabinets Vanités • Manteaux de foyer Meubles spéciaux 228929 Chantal Proulx et Lorraine Richard propriétaires de Grenville
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