Turkey Bolognese Lasagna Toss

Name: Turkey Bolognese Lasagna Toss
Yield: 1 serving
Ingredients: 1 package of lasagna noodles; kosher salt; 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 bay leaves; 1 ½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; For the ricotta cheese topping; 1 8- ounce container ricotta cheese; ½ cup mozzarella cheese; ¼ cup parsley; ¼ cup basil leaves; Generous pinch of kosher salt

User Reviews

5.0

24 reviews

Excellent

Course
Main Course
Cuisine
Italian

Turkey Bolognese Lasagna Toss

Iris Warren

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This healthy turkey bolognese recipe has just a bit of balsamic vinegar added in to balance the acidity of the tomatoes. The sauce freezes well and can be used in a variety of different ways.

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Ingredients

1 package of lasagna noodles
kosher salt
¼ cup extra-virgin olive oil
1 pound lean ground turkey
3 cloves garlic , pressed or minced
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 bay leaves
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the ricotta cheese topping
1 8- ounce container ricotta cheese
½ cup mozzarella cheese , shredded
¼ cup parsley , chopped
¼ cup basil leaves , chopped
Generous pinch of kosher salt

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Instructions

In a large skillet, heat the oil over medium-high heat. Add the turkey and cook, breaking it up into small pieces with a spatula as it browns. Cook for about 4-5 minutes or until it's no longer pink.
Add the garlic, carrots, onion, and celery and cook until the vegetables begin to soften, another 4-5 minutes, stirring occasionally. Stir in the milk and cook until evaporated, about 3-4 minutes, then do the same with the wine.
Add the tomatoes, balsamic vinegar, bay leaves, and season with the kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a lively simmer. Cook, stirring occasionally, for 2-3 hours or until the sauce is rich and thick. Add water to the sauce to loosen it as it cooks if necessary.
For the ricotta cheese topping, mix all of the ingredients together in a small bowl and refrigerate until ready to serve.
When ready to serve, bring a large stockpot of water to a boil over high heat, salt it generously, and cook the lasagna noodles until just al dente. Drain and toss with the sauce.
Serve with dollops of the ricotta cheese mixture and garnish with more Parmesan and fresh herbs or parsley if desired.