Turkey Caprese Lasagna

• 1 box lasagna noodles
• 2 tomatoes larges, sliced
• 2 cups fresh basil whole
• 1/2 cup fresh basil chopped
• 12 ounces fresh mozzarella sliced
• 1 cup mozzarella shredded
• 2 fillets turkey breast
• 1 cup pecorino Roman cheese, shredded
• 1/2 cup ricotta cheese
• cheese cup marscarpone
• 1 1/2 cups tomato based pasta sauce
• 1 egg
• kosher salt
• black pepper
• olive oil

1. Cook turkey breasts (or chicken) in boiling water for about 10 minutes, or until cooked.
2. When the meat is cooked, let cool for 5 minutes. Then pull apart with a fork and knife on a large plate until meat is completely shredded. Set aside.
3. In a deep 9 x 13 baking dish, pour a tiny bit of olive oil into dish and spread over the bottom and sides to coat.
4. In a small bowl, whisk ricotta and marscarpone cheeses with egg and a dash of salt and pepper. Set aside.
5. Begin to make layers in the baking dish: start by lining bottom of dish with the pasta noodles, then evenly spread ricotta mixture over pasta, followed by a layer of tomato, mozzarella slices, basil, turkey and a bit of tomato sauce. Sprinkle with olive oil, salt, pepper, and shredded Pecorino Romano cheese. Repeat, ending with noodles.
6. Spread top layer of noodles with any remaining pasta sauce. Top with grated mozzarella cheese, chopped basil and any remaining Pecorino.
7. Bake for 50-60 minutes in a preheated oven at 350 degrees or until cheese browns and bubbles. Let sit for 15 minutes before serving. Garnish with more chopped basil.

lasagna noodles, tomatoes, fresh basil, fresh basil, mozzarella, mozzarella shredded, turkey breast, pecorino roman, ricotta cheese, marscarpone, tomato based pasta sauce, egg, kosher salt, black pepper, olive oil

Taken from www.yummly.com/recipe/Turkey-Caprese-Lasagna-1676092 (may not work)