Turkey and Goat Cheese Lasagna - aka Mouth Nirvana

If I had to choose one recipe that was a favorite, especially a crowd favorite, indelibly inked in people's food memory...this one would be at the top of the list. I have altered this recipe over the last 4 to 5 years in several ways, but hands down, this has the balance of acidity to cheesiness, and a decadence and aromatic quality from the goat cheese that while "there" doesn't scream its presence. I just LOVE this recipe. Thank you, Ina Garten, you're a genious, and carry the key to my culinary heart.

Turkey and Goat Cheese Lasagna

Here's what I used:

2 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 1/2 lbs ground turkey (recipe calls for sweet italian sausage)
28 oz can crushed tomatoes
6 oz can tomato paste
1/4 cup chopped flat leaf parsley, divided
1/4 cup chopped fresh basil leaves
kosher salt
black pepper
2/3 box lasagna noodles (the amount I end up using)
15 oz ricotta cheese
4 oz goat cheese (plain or seasoned)
1 cup grated parmesan
1 extra large egg, lightly beaten
1 lb fresh mozzarella, thinly sliced

Here's what I did:

Preheate oven to 400 degrees.

Fill a glass baking dish (wide enough for lasagna noodles) with hot, hot tap water. Add lasagna noodles, and allow to "par boil" for about 20 minutes. This allows you to skip the step of boiling the noodles...

In a large skillet over medium heat, I cooked the onions until translucent, about 5 minutes. Then I added the garlic, allowed to cook for 1 minute, and then added turkey meat. I cooked this until the pink was gone from the meat, and then added the tomatoes, tomato paste, basil, 1/2 the parsley, 1 1/2 tsp of salt, and 1/2 tsp of pepper. I then allowed the sauce to simmer while preparing the other portions.

Combine ricotta, goat cheese, parmesan, egg, 1/2 tsp salt, 1/4 tsp pepper and remaining parsley together, and allow to sit at room temperature for about 10 minutes (this will make it easier to spread).

In a 9x12 baking dish, ladle 1/3 of the sauce, and then lay 1/2 of the noodles. Follow with 1/2 of the ricotta mixture, 1/2 the mozzarella slices, and then another 1/3 of the sauce. Finally, add the remaining noodles, spread with the remaining ricotta, mozzarella and sauce. At this point, I sprinkle another small amount, maybe 1/4 cup of parmesan overtop.

Bake for 30 minutes, until bubbling and cheese is melted.

South Beach Turkey Chili

I really, really, really love my South Beach Cookbook. Everything I find in that book is delicious, gourmet-tasting (without gourmet effort) and above all, HEALTHY. This Chili recipe is no exception. Its one of my top 5 recipes from this book (I have it linked in my Favorite Cookbooks Widget on the right-hand panel). The weather yesterday, and today, has been overcast, chilly, misty and gloomy...perfect CHILI weather. By 10am yesterday I knew exactly what I would be making for dinner.

South Beach Turkey Chili

Here's what I used:

1 lb ground turkey (naturally low fat)
2 sweet onions (vidalia), chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2-3 tbsp good olive oil
15 oz can chopped tomatoes
2/3 can tomato paste
3 cups chicken broth (I used bullion, and added water)
1 can black beans (drained, rinsed)
1 can navy beans (drained, rinsed)
1 can dark kidney beans (drained, rinsed)
2 tbsp chili powder
1 tbsp cumin
2 tsp salt
1 tsp pepper

Topping:
2 tbsp sour cream
handful of shredded sharp cheddar cheese

Here's what I did:

In large stock pot, I added the olive oil and then onions. Once the onions had softened (about 5 minutes) I added my garlic and turkey. I allowed the turkey to cook for about 8-10 minutes, and then added my bell pepper and spices. I allowed the bell pepper to cook for another few minutes and then added my canned tomatoes (with juice!), tomato paste and chicken broth. Stirred to fully incorporate and smooth out any lumps made by the tomato paste. Finally, I added all the beans.

Once all ingredients have been incorporated, check the seasoning. If you like more heat, add a pinch of cayenne pepper. I used a little bit of Tony Chacheries, which is a cajun seasoning. If you can find some at your local market, pick it up...its hard to find where I live. We often have to order from www.cajungrocer.com.

I allow the chili to simmer on low heat for about 20 or so minutes, this lets all the ingredients really meld together, and the sauce to thicken a bit.

Served in a large soup bowl, and topped with a small handful of cheddar cheese and sour cream (Disclaimer: This part is NOT SOUTH BEACH, and does add calories).

On to reviews: The hubbs really liked the chili. He added a touch of tabasco to his, but I left mine alone. He did say it was one of the best chili renditions I've done, and I think that's due to the fact that I allowed it to cook down for so long. It made the mixture much more rich and delicious. Can't wait for these leftovers. This recipe easily made enough for 6 people.