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1
To make the sauce, core the tomatoes and cut them into 1-inch cubes.
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2
Put the tomatoes in a food processor and blend until coarsely chopped.
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3
There should be about 4 cups.
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4
Heat the oil in a skillet and add the garlic.
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5
Cook briefly but do not brown.
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6
Add the tomatoes, red pepper flakes, oregano, salt and pepper.
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7
Bring to a boil and simmer for 10 minutes.
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8
Preheat the oven to 400 degrees.
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9
To prepare the lasagna, heat the oil in a nonstick skillet and add the turkey meat.
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10
Cook, stirring to break up the particles of the meat, until lightly browned.
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11
Add the garlic, stir and add the wine.
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12
Bring to a boil over high heat and cook until the wine is evaporated.
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13
Add the tomato sauce, oregano, salt and pepper.
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14
Bring to a boil and simmer for 5 minutes.
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15
Meanwhile, cook the lasagna in salted water, according to instructions on the package, adding the lasagna strips one at a time.
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16
Cook until tender.
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17
Add the cold water to cool.
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18
Drain, and spread the strips one at a time on a damp cloth.
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19
Lightly grease a 2-quart oblong baking dish.
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20
Add a layer of lasagna.
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21
Beat the ricotta with the hot water to make it spreadable.
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22
Spread about one-third of the ricotta over the lasagna.
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23
Spread a layer of the meat sauce over this and sprinkle on about a quarter of the Parmesan cheese.
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24
Continue making layers, ending with a layer of lasagna.
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25
Sprinkle with the remaining Parmesan cheese.
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26
Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.
