Here’s a great way to “recycle” your turkey left-overs.
Tony’s Turkey Lasagna
1 box of lasagna
2 tbs. of butter
3 cups cooked and cubed turkey
2/3 cup chopped onions
1 tsp. of salt
1 tsp. of black pepper (ground)
1 garlic clove minced
3 1/2 cups of tomato sauce (not meat)
¼ cup chopped green or red peppers
½ tsp. oregano
¼ cup grated Parmesan cheese
¾ cup grated mozzarella cheese
¾ cup cottage cheese
Bake the lasagna as indicated on the box.
Melt butter in saucepan on medium-high heat, add the onions and cook till translucent, add the turkey and all of the spices and cook for 4-5 minutes. Add the tomato sauce, peppers, lower to low heat and cover, let cook for about 20 minutes.
Now to build your lasagna, put a small amount of sauce (just enough to cover the bottom of your dish (should be about 13 x 9), cover with one layer of lasagna noodles, cover this layer with half of the turkey tomato sauce, sprinkle a little bit of both cheeses, cover with another layer of noodles, spread evenly the cottage cheese (omit grated cheese on this layer), cover with noodles, cover with remainder of tomato sauce. Spread the remainder of the cheeses.
Cook for 30 to 40 minutes (uncovered) at 375 degrees. Allow the pasta to rest for 10 minutes before cutting into it.
We’re very excited to announce that we now carry Kaiser Cheeses at the Love Love Food shop!
Kaiser Cheeses was founded in 1981 by Mr. Fritz Kaiser, they’re located in Noyan in the Montérégie area of Québec. They specializes in the production of washed, bloomy and mixed rind cheeses. In the past few years, they’ve garnered several prestigious awards, including the Grand Prix des Fromages Canadians in 2006 for the Miranda (in the category for cheese aged over 6 months).
Our first shipment of cheese includes:
Miranda: A firm cheese with a washed, rose-and-copper coloured rind. Its texture is firm and not very flexible. An impressive cheese, it emits a scent of nuts and wet straw. Its salty taste harbours hints of spiced nuts and almonds.
Raclette Fritz: A native of Switzerland, Mr. Fritz Kaiser brought with him the secret of raclette cheese making. The classic Fritz raclette has a rind that is washed with beer.
Roubine De Noyan: Derived from cow milk, this soft cheese possesses a mixed rind. The young cheese has a thin white rind on a coppery backdrop. An earthy mushroom aroma is accented by a subtle nutty yet buttery taste. The cheese has a melting or runny texture and a soft tender centre.
Tomme de Monsieur Séguin: A half and half blend of cow’s and goat’s milk, the Tomme de Monsieur Séguin is the happy marriage of Noyan and Tomme du Haut Richelieu cheeses. The cream coloured body is supple yet flexible and has a smooth rind. It tempts the palate with a fine mix of mild flavours that end on a lightly caprine note.
Take note that we have extend hours for the month of December, open Tuesday to Saturday till Christmas.