| 1 | To make sauce, core tomatoes and cut them into 1-inch cubes. |
| 2 | Put tomatoes in food processor and blend until coarsely chopped. |
| 3 | (there should be about 4 cups). |
| 4 | Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. |
| 5 | Cook briefly but do not brown. |
| 6 | Add tomatoes, red pepper flakes, 1 teaspoon fresh oregano and salt and pepper to taste. |
| 7 | Bring to a boil and simmer 10 minutes. |
| 8 | To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add turkey. |
| 9 | Cook, stirring to break up meat, until lightly browned. |
| 10 | Add 1 teaspoon garlic, stir; add wine. |
| 11 | Bring to a boil over high heat and cook until wine evaporates. |
| 12 | Add tomato sauce, 1 teaspoon oregano and salt and pepper to taste. |
| 13 | Bring to a boil and simmer 5 minutes. |
| 14 | Meanwhile, cook lasagne in salted water, according to instructions on package, adding lasagne strips one at a time. |
| 15 | Cook until tender. |
| 16 | Add cold water to cool. |
| 17 | Drain, and spread strips one at a time on a damp cloth. |
| 18 | Lightly grease a 2-quart oblong baking dish. |
| 19 | Add a layer of lasagne. |
| 20 | Beat ricotta with hot water to make it spreadable. |
| 21 | Spread about 1/3 of ricotta over lasagne. |
| 22 | Spread a layer of meat sauce over ricotta and sprinkle about ?of parmesan cheese over top. |
| 23 | Continue making layers, ending with a layer of lasagne. |
| 24 | Sprinkle with remaining permesan cheese. |
| 25 | Pour melted butter over all. |
| 26 | Bake in preheated 400°F oven 15 minutes or until lasagne is piping hot and bubbling. |
| 27 | Makes 4 to 6 servings |
