Cooking Instructions
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.
2.
Next, add in the
Salt (2 tsp)
and
Garlic (3 cloves)
, and cook for 1-2 more minutes.
3.
Add
Ground Turkey (1 lb)
and cook for 10 minutes, until browned, crumbling, and stirring occasionally.
4.
Pour in
Dry Red Wine (1/2 cup)
, deglaze the bottom of the pot, and allow to cook for 4-5 minutes.
5.
Add
Crushed Tomatoes (1 can)
, Salt,
Ground Black Pepper (to taste)
,
Dried Thyme (1 tsp)
, and
Dried Basil (2 tsp)
, and stir to combine everything.
6.
Bring the sauce to a boil, cover, and turn the heat down to medium-low and simmer for 45 minutes.
7.
Once the bolognese is done, cook
Lasagna Noodles (to taste)
(if they need to be pre-boiled) according to the package directions.
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.
9.
Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
10.
Turn off the heat and season with
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Garlic Powder (as needed)
, and
Ground Nutmeg (as needed)
, and then stir in
Parmesan Cheese (4 Tbsp)
.
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.
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.
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)
.
14.
Bake uncovered for 45 minutes until golden and cheese is slightly bubbling.
15.
Let rest for at least 30 minutes and enjoy!
