homegrownEats: Cheeseless Lasagne

Tuesday, March 18, 2008

Cheeseless Lasagne

1 bag penne pasta, cooked to al dente, in salted water
2 T olive oil
1/2 cup fresh parsley
1 container fresh ground turkey
3oz sliced olives
1 can diced tomatoes
1 can quartered artichoke hearts
1 white onion, diced
3 cloves of garlic, minced
1 jar basil and garlic tomato pasta sauce (or can make your own - this time I decided to go with the jar I had)

Preheat oven to 350

Wipe a 9 x 13 glass pan with olive oil.

In a skillet heat the olive oil over medium heat. Add onion and garlic. Stir and cook until translucent. Add ground turkey, brown. Add artichoke hearts, olives, diced tomatoes and fresh parsley.

Spread half the pasta in the bottom of the pan. Cover with half of the turkey mixture, followed with half of the jar of pasta sauce. Repeat. Bake in oven, uncovered for 40 minutes.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.