Recipe: Turkey, Tomato, Ricotta, And Mozzarella Lasagne

I have NOT tried any of these recipes myself. I just {{{happened}}} to find them while surfing in cyberspace! Good news you can freeze your cheese!!! I found these recipes that might help, also.
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TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE
For sauce
2 large onions, chopped (about 2 cups)
4 large garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground turkey
2 carrots, chopped fine
1 large red bell pepper, chopped fine
a 28- to 32-ounce can whole tomatoes with thick pur e
1 1/2 cups dry red wine
1 teaspoon basil, crumbled
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes
1/8 teaspoon ground allspice
15 ounces part-skim ricotta (about 2 cups)
1 large egg, beaten lightly
2 scallions, chopped
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
12 ounces part-skim mozzarella, grated (about 3 cups)
1/4 cup freshly grated Parmesan (about 1 ounce)
Make sauce:
In a heavy kettle cook onions and three fourths of garlic in oil over moderately low heat, stirring
occasionally, until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up
turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, and salt and pepper to taste,
breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes.
Sauce may be made 3 days ahead, cooled completely, and chilled, covered.
Preheat oven to 375 F.
In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste.
Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and
cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over
pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of a spoon.
Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in same manner, beginning
and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered,
and sprinkle with Parmesan and remaining mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of
oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let
lasagne stand 5 minutes before serving.
Serves 8 as a main course
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GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND
LEMON THYME
1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 medium yellow squash
2 balls pizza dough, rolled out and chilled (recipe and procedure follow)
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
Garnish: fresh thyme sprigs (preferably lemon thyme)
In a small bowl stir together garlic and oil and let stand 15 minutes.
With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring
to plate.
Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of
bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets.
(They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a
time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch
dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the
dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.)
Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the
other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts
over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush
pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and
cheeses are melted.
Garnish pizzas with thyme sprigs and cut into wedges.
PIZZA DOUGH
Can be prepared in 45 minutes or less but requires additional unattended time.
2/3 cup lukewarm water (105 F.-115 F.)
a 1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes.
Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until
mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup
flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.
Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor
process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more
water, 1 teaspoon at a time, it too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough
by processing 15 seconds more.
Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise,
covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form
dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
TO ROLL OUT PIZZA DOUGH FOR GRILLING
Can be prepared in 45 minutes or less but requires additional unattended time.
olive oil for brushing baking sheet
pizza dough (recipe precedes)
Lightly brush a baking sheet with oil.
On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing
off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic
wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out
pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that
dough is completely covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)
Serves 2.
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SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO
Can be prepared in 45 minutes or less.
3 large vine-ripened tomatoes (about 1 1/2 pounds), sliced
3/4 pound mozzarella cheese (preferably fresh), sliced 1/4 inch thick
1/2 cup Three-Herb Pesto
freshly ground black pepper to taste
basil, mint, and/or parsley sprigs for garnish if desired
On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a
ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.
Serves 6.
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WARM TURKEY, TOMATILLO, AND SMOKED MOZZARELLA PITA SANDWICHES
Can be prepared in 45 minutes or less.
2 pita loaves with pockets
6 fresh tomatillos (about 1/2 pound total)
1 fresh jalape o chili, seeded and chopped (wear rubber gloves)
1 garlic clove, chopped
6 ounces thinly sliced cooked turkey breast
Half a 7-ounce jar roasted red pepper, rinsed and patted dry
2 ounces smoked mozzarella, cut into 6 slices
1/4 cup fresh coriander, washed, dried, and chopped
1 teaspoon olive oil
Preheat oven to 350 F.
Split pita loaves horizontally to create 4 rounds.
Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender pur e with
jalape o, garlic, and salt and pepper to taste until smooth. In a small saucepan cook pur e over moderate
heat, stirring, until thickened, about 4 minutes.
Spread 1/4 tomatillo pur e on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and
top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds,
tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake
sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden
brown.
Cut sandwiches into wedges if desired.
Makes 2
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TOMATO-MOZZARELLA PIZZA WITH PHYLLO CRUST
Crispy phyllo takes the place of a traditional pizza crust in this inventive recipe, which is a great appetizer
or light entr e.
6 tablespoons (3/4 stick) butter, melted
8 sheets fresh phyllo pastry or frozen, thawed
8 tablespoons grated Parmesan cheese
6 ounces shredded mozzarella cheese (about 1 3/4 cups)
1 medium onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Preheat oven to 375 F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared
pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1
tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top
with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30
minutes. Let stand 5 minutes.
Makes 15 pieces.
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FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"
Can be prepared in 45 minutes or less.
2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy
skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook
tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels
to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches
by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining
bread slices, toasted sides up.
Makes 4 sandwiches
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OLIVE AND MOZZARELLA ORZO
1 pound orzo (rice-shaped pasta)
1 1/2 cups chopped onion
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped celery
2 tablespoons all-purpose flour
1 cup chicken broth
a 35-ounce can plum tomatoes, drained well
1 teaspoon dried basil, crumbled
1/4 cup cayenne, or to taste
1/2 pound Kalamata or other brine-cured black olives, pitted and
sliced thin
3/4 pound mozzarella
In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large
bowl. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring,
until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. Stir in the flour, cook the
mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil,
and the cayenne. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2
pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow
2-quart baking dish. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on
top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and
chilled. Bake the orzo in the middle of a preheated 400 F. oven for 30 minutes, or until it is heated
through and slightly crisp on top.
Serves 12
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POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Polenta
2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil
Stacks
2 large Japanese eggplants, each cut into six 1/2-inch-thick rounds
Olive oil
4 large plum tomatoes, each cut into 1/2-inch-thick rounds
Balsamic vinegar
Dried oregano
1 7 3/4-ounce package small fresh mozzarella balls in water, drained
12 fresh basil leaves
For polenta:
Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to
medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from
heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in
9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep
chilled.)
For stacks:
Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and
pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end
slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
Preheat oven to 375 F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top
each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato
slice (save remaining polenta and cheese for another use).
Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil
leaf.
6 Servings
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PASTA WITH TOMATOES, MOZZARELLA AND BASIL (PASTA CAPRESE)
1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta
Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour
at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to
pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
Makes 4 Servings

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