Real Men provided their some of their favorite recipies for you to try at home.
email: info@realmencookcom or whatscooking@realmencook.com
Site Designed and Maintained by Works In Progress Design
1 Package of Lean Ground Turkey Breast
1 Package of Hot Turkey Italian Sausage (casings removed)
1 Package of Egg Roll Wrappers
1 Tbsp Olive Oil
1 Diced Medium Onion
5 Cloves of Minced Garlic
1 Jar (28 ounces) Prego spaghetti sauce
1 (7oz.) Can Mushrooms
2 Containers (15 ounces) ricotta cheese
1 Cup Grated Parmesan Cheese
2 Eggs
1 Package (10 ounces) frozen chopped spinach, thawed, well drained
1/2 teaspoon crushed red pepper flakes, as desired
1/4 Teaspoon nutmeg
2 Tsp Dried Oregano
4 Cups (8 ounces) shredded mozzarella or Italian blend cheese
Preparation
Preheat oven to 350 degrees F. Meanwhile, in a large skillet, sauté the onion and garlic cook in the olive oil for 2-3 minutes until soft. Then add the ground turkey and Italian sausage and cook until no longer pink. Add spaghetti sauce and mushrooms; simmer 15 minutes, stirring occasionally. In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, spinach, pepper flakes and nutmeg: Mix well. Spread 1/2 cup spaghetti sauce mixture in bottom of a 13x9-inch or 10x14-inch Lasagna Pan. Layer one sheet of egg roll wrappers over sauce; spoon cheese mixture over noodles. Spoon 1 cup sauce over cheese; repeat layering with remaining egg roll wrappers, cheese mixture and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted.