I was walking through the grocery store, thinking about the houseparty I was planning, and brainstorming Friday's dinner. I had already planned on a crockpot pulled pork recipe, and was considering lasagna. As I walked down the pasta aisle, a brainstorm occurred, and I wondered if it would work. So of course, I had to try it out.
Turkey Carbonara Lasagna
a Deb Atwood original
2 jars Classico roasted garlic alfredo sauce
1 box Barilla lasagna noodles
10 oz package sliced baby portabello mushrooms
shredded cooked turkey (enough for one layer)
4 1/2 c shredded part skim mozarella
1/2 lb bacon cooked crisp and crumbled
Assemble lasagna as follows in lasagna pan, leaving 1/2 inch gap around all sides.
Spread sauce on bottom of pan. Put in one layer of noodles.
Spread sauce over noodles. Layer with half the mushrooms and 1 1/2 cups of mozarella. Add another layer of noodles.
Spread sauce over noodles. Add one layer of shredded turkey. Sprinkle bacon over turkey. Add 1 1/2 cups mozeralla over bacon. Top with another layer of noodles.
Spread rest of sauce over noodles. Place mushrooms in a single layer and top with rest of mozarella.
If you want to assemble ahead and cook later, stop at this point. Continue when ready to cook.
Preheat oven to 350 degrees. Add about 3/8 to 1/2 inch deep hot water to pan in the 1/2 inch gap around the lasagna -- this is to help steam the no-cook noodles since the alfredo sauce doesn't have a lot of liquid.
Cover the pan with heavy duty foil, and bake for 1 hour. Let sit for ten minutes to set after it comes out, then slice into 20 servings and enjoy
Posted by Deb Atwood at November 28, 2004 02:35 PM | TrackBack