As you may know, I originally hail from Memphis, Tennessee.
When growing up, there was a large Italian-American community in the area, and cooking was a highly regarded specialty.
Both home cooks and marvelous local family restaurants served up amazing Italian dishes with a southern flair. Spaghetti sauce, or red sauce that we refer to was simply called “gravy.”
My lasagna starts with homemade gravy, or red sauce, basically a Memphis variation on Bolognese sauce. I typically make it the day before I assemble the lasagna so that it can sit overnight in the fridge and allow the flavors to combine.
48-50 ounces of tomato sauce
2 tablespoons of vegetable oil
1 large sweet onion, finely chopped
1 regular package of ground turkey ( I do not use the breast meat or white meat type)
4 tablespoons of Italian Seasoning spice blend
1 tablespoon of granulated garlic
Pour the tomato sauce into a large slow cooker and set to low.
Heat a large skillet and add the oil. When the oil shimmers, add the onion and cook until it starts to turn translucent.
Add the ground turkey and, using a spatula, break up the meat into fine consistency and mix in the onions. Cook until the meat has browned.
Using a slotted spoon, add the Turkey mixture to the slow cooker. Try to avoid adding juices from the frying pan, which can be discarded. Add the spices to the sauce. Mix ingredients well. Let the sauce cook in the slow cooker for 3-4 hours, until the red sauce actually turns slightly orange in color. The smell is incredible. Cool and place in the fridge overnight.
1 package of lasagna noodles
1 package of shredded mozzarella cheese
1 package of mild Italian sausage (I use chicken and it works well)
1 24-ounce container of cottage cheese
1 cup of grated Parmesan cheese (the powdery kind in a shaker)
3 eggs
3 tablespoons of Italian seasoning blend
2-3 ounces of shredded mild cheddar cheese
Preheat the oven to 350 degrees.
On the stovetop, cook the lasagna noodles, flooring package instructions. Drain and let cool.
Fry the mild Italian sausage. I usually fry about four links, but remember to remove the casings first. Cook until no pink is showing.
In a medium bowl, mix the cottage cheese, eggs, Parmesan cheese and Italian Seasoning blend. Combine until all ingredients are incorporated.
Assemble the red sauce, grated cheeses, cottage cheese mixture and sausage on the counter. If your sausage is not of a fine consistency, take a minute to run it through the food processor with your S blade.
In a large rectangular baking dish, start with a layer of red sauce
Add a layer of noodles
Add a layer of grated cheese
Add a thick layer of red sauce
Add a layer of noodles
Add all of the sausage in a single layer
Add another layer of red sauce
Add a thick layer of the cottage cheese mixture, using it all
Add another layer of noodles
Add a layer of red sauce
Finally add the last layer of noodles
Top with remaining grated mozzarella and cheddar cheeses.
Bake for about an hour, and you will be happily walking in Memphis!
Enjoy!
Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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