Lasagna Bolognese Recipe
Lasagna Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup diced onion
- 6 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup tomato paste
- 1 cup water
- 1 tablespoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon crushed red pepper
- Coarse salt and freshly ground black pepper, to taste
- 1 1/2 quarts half and half
- 6 cloves garlic, minced
- 12 tablespoons water
- 6 tablespoons cornstarch
- 1/4 cup plus 2 tablespoons Parmesan
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) container whole-milk ricotta
- 1/4 cup shredded Parmesan
- 3 eggs
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 box no-boil lasagna noodles
- 2 cups shredded whole-milk mozzarella, divided
- 1 cup shredded Parmesan, divided
Turkey Bolognese
Alfredo Sauce
Ricotta Filling
Lasagna
Instructions
- Heat oil in a large saute pan over medium-high heat. Add turkey, onion, and garlic and sauté, breaking up turkey, until turkey is cooked through.
- Drain any grease from pan and add crushed tomatoes and tomato paste.
- Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
- Simmer 30 minutes, covered, stirring often.
- Combine half and half and garlic in a large saute pan over high heat; bring to a boil.
- Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
- Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.
- Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.
- Preheat oven to 350°F.
- Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
- Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
- Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
- Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
- Wrap pan tightly with a double layer of aluminum foil.
- Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.
Turkey Bolognese:
Alfredo sauce:
Ricotta filling:
Lasagna: