Tradition has never done it for me.
Shocking. I know.
I’ve mentioned before what a terrible Southerner I am. I don’t like fried okra, creamed corn, or cornbread (with the exception of this recipe)… I can leave 99% of the traditional Southern stuff behind. This includes traditional Thanksgiving food.
This year I fled to Arizona where these were the new classic appetizers:
Thanksgiving things I don’t like include: cranberry sauce, stuffing, and that nasty green bean casserole with the fried onion things on top. Oh… and turkey.
I do like turkey, just not the whole big bird. Vegas likes lasagna, and I decided we should have turkey in SOME form… so turkey lasagna is was! I added goat cheese, which might make this a little strange. It’s at least strange to have lasagna on Thanksgiving. However, Turkey Goat Cheese Lasagna on Thanksgiving or any other day is good.
Also #strangebutgood was the new addition I got the day after Thanksgiving. Sorry Mom.
Turkey Goat Cheese Lasagna
- 9 lasagna noodles
- 1 tsp EVOO
- 1/2 C yellow onion
- 1 lb lean ground turkey
- 2 garlic cloves
- 28 oz salt-free crushed tomatoes (I like San Marzano)
- 6 oz no salt tomato paste
- 1/4 C fresh parsley
- 1/2 C fresh basil
- 3/4 tsp pepper
- 15 oz low fat ricotta
- 10 oz frozen spinach
- 3 oz creamy goat cheese
- 1 egg, lightly beaten
- 1/2-3/4 C grated Parmesan
- 8 oz fresh mozzarella
Preheat an oven to 400 degrees.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add garlic and cook another minute. Add ground turkey and cook ~5 minutes more, stirring to break up any large chunks of meat.
Add tomato sauces, 2 T parsley, basil, and 1/2 tsp pepper. Cook 5-10 mins.
In medium bowl, stip ricotta, egg, spinach, goat cheese, Parmesan, 1/4 tsp pepper.
Ladle sauce into bottom of dish. Layer 1/2 the pasta, 1/2 the ricotta, and 1/3 sauce. Add remaining pasta, mozzarella, ricotta, and sauce. Sprinkle with extra Parmesan.
Bake 30 mins, until sauce is bubbling.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
For Christmas I’m thinking rollatini…
Do you like “traditional” food for certain holidays or your region?
What’s your traditional winter holiday meal?