Ingredients Weight Measure
Garlic cloves 45 ea.
Olive oil, divided 6 oz.
Water, divided 3 oz.
Salt, divided 1-1/2 tsp.
White pepper, ground 1-1/2 tsp.
Red bell pepper, large 3 ea.
Lasagna noodles, regular size 18 ea.
Turkey, lean, ground 4-1/2 lbs.
Butter, unsalted 3 Tbsp.
Onions, large, minced 3 ea.
Spinach, fresh, trimmed and washed, 10-oz. pkg. 3 ea.
Cayenne pepper, crushed 1/4 tsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Goat cheese, soft, crumbled 12 oz.
Ricotta salatta cheese, crumbled 1-1/2 lbs.
Eggs, whole 6 ea.
Fresh mozzarella cheese, cut into 1/4" slices 1-1/2 lbs.
Lemon, zest, fresh, minced 2 Tbsp.
Basil, fresh, cut in thin strips 6 Tbsp.


  1. Preheat oven to 350°F. Peel and trim garlic cloves. Form a sheet of foil into a bowl shape and place the garlic cloves inside, along with 3 Tbsp. olive oil, 3 Tbsp. water and 1/4 tsp. of salt and white pepper. Seal the foil tightly to form a pouch.
  2. Cut each red bell pepper lengthwise into 4 quarters and remove seeds and white fibers. Rub the pepper pieces with 3 Tbsp. olive oil and sprinkle with 1/4 tsp. salt and white pepper. Place pepper pieces and the foil pouch into an ovenproof pan and bake for 1 hour.
  3. While peppers and garlic are baking, cook lasagna noodles in rapidly boiling salted water until just tender. Check cooking directions on package for cooking times, as different types of noodles may cook at different rates. Drain noodles and gently toss with 3 Tbsp. olive oil to prevent sticking.
  4. Heat 3 Tbsp. olive oil in a sauté pan. Add turkey, season with salt and white pepper and cook until just browned. Remove turkey to a large bowl. Melt 3 Tbsp. butter in the same sauté pan and add onions. Cook until soft, about 4 minutes; then add the spinach. Season with salt, white pepper and cayenne and cook, stirring gently, until the spinach is just wilted. Add to bowl with turkey and toss in TABASCO® Garlic Pepper Sauce and TABASCO® Original Red Sauce.
  5. Add crumbled goat cheese and ricotta salata cheese to the turkey and spinach mixture. Lightly beat eggs and add to the mixture. Fold gently to thoroughly combine ingredients. Separate mixture into 3 equal amounts, 1 for each casserole.
  6. Separate the roasted garlic, red bell peppers, mozzarella cheese, lemon zest and basil into 3 equal amounts, one for each casserole.
  7. Spray 3 casserole dishes with nonstick spray and place 3 lasagna noodles along bottom of each dish. For each casserole, spread 1/2" of the turkey and spinach mixture over the noodles. Mince the roasted garlic and spread 1/2 over the turkey and spinach layer. Cut the red pepper into 1/2" dice and sprinkle 1/2 over the garlic. Sprinkle 1/2 of the basil strips, 1/2 of the lemon zest and top off the layer with 1/2 of the mozzarella slices.
  8. Lay down 3 more slices of lasagna noodles and top with the remaining ingredients as in previous step. Spray a sheet of foil with nonstick spray and place foil loosely over top of each casserole. Bake in a 350°F oven for 20 minutes or until lasagna is heated through and cheese is melted.
  9. Remove from oven, garnish and serve.

Yield: 18 servings