Italian : Lasagne Verde

• 1/4 cup butter or margarine
  
• 3 tablespoons all-purpose flour
  
• 1 (14 1/2-ounce) can chicken broth
  
• 1 cup milk
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  

• 2 tablespoons vegetable oil
  
• 1 pound ground turkey
  
• 1 medium onion, diced
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 teaspoon salt
  
• 1 (15-ounce) container ricotta cheese
  
• 1 large egg
  
• 2 tablespoons chopped fresh parsley
  
• 12 no-boil lasagna noodles
  
• 1 (8-ounce) package shredded mozzarella cheese
  
• 1/4 cup grated Parmesan cheese
  

For sauce, melt butter in a 2-quart saucepan over medium heat. Stir in flour until well blended and smooth. Gradually add chicken broth, milk, and TABASCO^® Green Sauce. Cook until mixture thickens and boils, stirring frequently.

For filling, heat oil in a 12-inch skillet over medium heat; add turkey and onion and cook until meat is browned, stirring frequently. Stir in TABASCO^® Green Sauce and salt. In a small bowl, mix ricotta cheese, egg, and parsley.

Grease a 12x8-inch baking dish and spread 1 cup of sauce on bottom. Place 3 lasagna noodles in baking dish. Spread 1/3 of turkey mixture, 1/3 of ricotta cheese, 1/4 of mozzarella, and 1/4 of remaining sauce over noodles. Repeat layering two more times. Top with remaining 3 lasagna noodles. Spread remaining sauce over noodles. Sprinkle with remaining mozzarella and Parmesan cheese.

Cover lasagne with foil and bake in a 375°F oven for 30 minutes. Uncover and bake 10 minutes longer or until lasagna is hot and bubbly. Let stand 5 minutes before serving.

Makes 8 servings.