In a recipe for one-step lasagna with turkey in Sunday's Food section, the lasagna noodles should be uncooked when put in the baking dish.
The recipe for one-step lasagna that appeared in the Dec. 23 Food section did not specify that the noodles go into the casserole uncooked. Here is the complete recipe.
BARBARA ZOSLOW'S ONE-STEP LASAGNA WITH TURKEY (8 servings) 2 cups ricotta cheese 1 teaspoon dried basil 1 teaspoon minced garlic 1 teaspoon oregano 1/2 cup fresh parmesan cheese 10-ounce package frozen spinach, squeezed dry, chopped (optional) Oil for the pan 2 1/2 cups hearty meatless spaghetti sauce About 1/2 pound uncooked lasagna noodles 3/4 pound cooked turkey, light or dark meat, sliced, skin removed 3/4 pound mozzarella cheese, sliced or shredded 1/2- 3/4 cup water
Mix the ricotta cheese with the basil, garlic, oregano and parmesan cheese. Stir in the spinach if using.
Lightly oil a 9-by-13 inch baking dish. Spoon 1/2-cup sauce over bottom and lay uncooked noodles side by side to cover bottom of pan.
Spread 1/2-cup sauce over noodles and lay 3-to-4 ounces turkey over sauce. Spread turkey with 1/3 of ricotta mixture and 1/4 of mozzarella cheese. Repeat layers of uncooked noodles, sauce, turkey, ricotta and mozzarella, twice. Spoon last 1/2-cup sauce over cheese and top with remaining 3 ounces of mozzarella.
Place lasagna pan on a cookie sheet and pour about 3/4 cup water around inside rim of baking dish. If using a 7 1/2-by-12-inch pan, push lasagna aside with a knife to allow water to trickle down to the bottom of the dish, and add as much of the 3/4-cup water as possible.
Cover pan tightly with a lightly greased sheet of foil, and bake in a 400-degree oven for 45-to-55 minutes. After 45 minutes, insert the point of a sharp knife into the noodles to check doneness. The lasagna should be very tender when cooked.
To crisp the top of the lasagna, remove foil and bake uncovered for 10-to-15 minutes. Let lasagna rest at room temperature for 10 minutes to make cutting easier.
The lasagna can be cooked and reheated the next day, or assembled, and cooked up to two days later. Always add the water to the dish just before cooking. When the lasagna sits for several days, or is frozen uncooked, the noodles absorb some liquid, in which case, you may want to reduce the water added to the pan from 3/4-cup to 1/2-cup.
The lasagna can be frozen uncooked or after cooking. Thaw lasagna overnight in the refrigerator before cooking or reheating. In all cases, remove lasagna from the refrigerator one hour prior to baking to shorten cooking time.