Turkey Bolognese Lasagna Toss
Ingredients
The sauce
-
1
package
lasagna noodles
-
¼
cup
extra-virgin olive oil
-
1
pound
lean ground turkey
-
3
cloves
garlic
-
1
cup
small dice carrots
-
1
cup
small dice onion
-
1
cup
small dice celery
-
1
cup
milk
-
1
cup
white wine
-
2
28-ounce cans
crushed tomatoes
-
2
tablespoons
balsamic vinegar
-
3
leaves
bay leaves
-
1 ½
teaspoons
kosher salt
-
1
teaspoon
freshly ground black pepper
The ricotta topping
-
1
8-ounce container
ricotta cheese
-
½
cup
mozzarella cheese
-
¼
cup
parsley
-
¼
cup
basil leaves
-
a generous pinch
kosher salt
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground turkey and cook until browned, breaking it into small pieces.
- Stir in garlic, carrots, onion, and celery, cooking until softened.
- Add milk and cook until evaporated, then repeat with white wine.
- Incorporate crushed tomatoes, balsamic vinegar, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until thickened.
- Mix ricotta topping ingredients in a bowl and refrigerate until serving.
- Cook lasagna noodles in salted boiling water until al dente, then drain.
- Toss noodles with the sauce and serve topped with ricotta mixture and herbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
60mg
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