This is the first Father’s Day in five years that my siblings and I have all been able to spend with my dad at our home in Naples. We had a really great day and I made my dad an authentic Italian meal.
Whole wheat turkey and artichoke lasagna
1 lb whole wheat lasagna
1 lb ground turkey
9 0z artichoke heats, diced
One small yellow onion, diced
1 Tbl dried basil
1 Tbl dried oregano
1 Tbl dried parsley
2 cloves garlic, minced
15 oz part skim ricotta cheese
2 cups mozzarella cheese, divided
2 cups parmesan cheese, divided
Tomato sauce, homemade or bottled
Prepare water for pasta and cook according to directions on the box. Set aside once cooked and allow to cool slightly.
In a large skillet, heat olive oil and add onions to the pan. Cook until soft and translucent. Add in all dried herbs and garlic and cook until fragrant, about five minutes. Remove from the pan and place in a large bowl. Set aside.
In the same skillet, heat and add a little more olive oil. Add turkey and allow to brown. Once browned, add in artichoke hearts and saute for five minutes or until artichokes are soft and starting to brown. Remove from heat and place in the same bowl with the onions. Mix ricotta cheese, egg, one cup of mozzarella cheese and one cup of parmesan cheese in the bowl with the turkey/onion mixture. Season with salt and pepper.
Spray a large baking dish with non-stick spray and ladle in one ladle full of tomato sauce. Coat the bottom of the pan. Arrange one layer of noodles down and evenly place a fourth of the filling mixture on top. Sprinkle with 1/4 cup of each of the cheeses. Ladle one more ladle full on top of the filling and cheese and then place another layer of noodles on top of that. Repeat these steps three more times so you have four layers total. Sprinkle the top with more cheese and cover with aluminum foil.
Bake in a 400 degree oven for 45 minutes. Remove foil and place under the broiler for about five minutes, or until the top is brown and bubbly.