Lasagne with turkey and ricotta

Boil lasagna sheets in salted water until al dente. Follow the instructions on the package.

Grease one or two baking sheets with oil. Arrange the lasagna sheets in one layer there, while doing the filling.

Heat oil in a skillet over medium heat. Add finely chopped onion and sauté for 5 minutes.

Add tomato paste and minced meat. Cook, stirring occasionally, for 6-7 minutes, until the meat is no longer red.

At this time, beat the chopped tomatoes a little in a blender. The pieces should get even smaller. But don't puree the mass.

Add tomatoes and chopped basil leaves to the turkey.

Season with salt and pepper and simmer, stirring occasionally, for about 20 minutes.

If the sauce suddenly becomes too thick, pour some water into the tomato jar, shake and pour into the pan.

Toss the ricotta separately with minced garlic, grated Parmesan cheese, chopped parsley, egg, salt and pepper.

Brush the bottom of a large baking dish with a thin layer of meat sauce.

Spread some of the lasagna sheets on top, lightly overlapping them.

Brush with some of the curd, cover with some of the meat sauce, and place some of the grated or chopped mozzarella on top.

Cover with lasagne sheets and repeat layers until you run out of ingredients. At the very top should be mozzarella.

Bake the lasagne in an oven preheated to 190 ° C for about 35 minutes.