step 1
To make the Bolognese. Heat Extra-Virgin Olive Oil (2 Tbsp) and Butter (1 Tbsp) in a large pot or Dutch oven over medium-high heat. Add the Yellow Onion (1), Carrots (2), and Celery (2 stalks), and sauté until the onion is translucent about 5 minutes.
step 2
Next, add in the Salt (1/2 Tbsp) and Garlic (3 cloves), and cook for 1-2 more minutes.
step 3
Add Ground Turkey (1 lb) and cook for 10 minutes, until browned, crumbling, and stirring occasionally.
step 4
Pour in Dry Red Wine (1/2 cup), deglaze the bottom of the pot, and allow to cook for 4-5 minutes.
step 5
Add Crushed Tomatoes (1 can), Salt, Ground Black Pepper (to taste), Dried Thyme (1 tsp), and Dried Basil (1/2 Tbsp), and stir to combine everything.
step 6
Bring the sauce to a boil, cover, and turn the heat down to medium-low and simmer for 45 minutes.
step 7
Once the bolognese is done, cook Lasagna Noodles (to taste) (if they need to be pre-boiled) according to the package directions.
step 8
Prepare the Bechamel Sauce. Melt Butter (2 Tbsp) in a small saucepan over medium heat. Once melted, whisk in the All-Purpose Flour (2 Tbsp) and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the Milk (2 cups) while whisking.
step 9
Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
step 10
Turn off the heat and season with Salt (to taste), Ground Black Pepper (to taste), McCormick® Garlic Powder (1/2 tsp), and Ground Nutmeg (1/2 tsp), and then stir in Parmesan Cheese (1/4 cup).
step 11
Preheat the oven to 375 degrees F (190 degrees C). Using a 13x9-inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
step 12
Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 Tbsp of Parmesan Cheese (1/2 cup) on top.
step 13
Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese, and Mozzarella Cheese (1/2 cup).
step 14
Bake uncovered for 45 minutes until golden and cheese is slightly bubbling.
step 15
Let rest for at least 30 minutes and enjoy!
