Turkey Bolognese Lasagna Toss
User Reviews
5
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Course
Main Course
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Cuisine
Italian
Turkey Bolognese Lasagna Toss
Description
Turkey Bolognese Lasagna Toss starts with lean ground turkey browned and combined with aromatic garlic and diced vegetables. Milk and white wine are added and cooked down before introducing crushed tomatoes, balsamic vinegar, and bay leaves to form a rich sauce that simmers for 2-3 hours, concentrating flavors and thickening the mixture. The lasagna noodles are cooked separately and can be tossed with the sauce for an easy serving style.
The ricotta topping blends creamy ricotta cheese, shredded mozzarella, and fresh herbs like parsley and basil, adding smoothness and aroma to the dish when spooned over the saucy noodles. The balanced seasoning with salt and freshly ground black pepper complements the savory turkey and vegetable base.
This recipe suits a main course pasta dinner, providing a filling yet wholesome meal using lean turkey and fresh herbs. The slow-simmered sauce offers a texture thick enough to cling to the noodles for satisfying bites. The fresh cheese topping adds richness without heaviness.
Ingredients
- 1 lasagna noodles package
- kosher salt
- ¼ cup extra-virgin olive oil
- 1 pound ground turkey lean
- 3 cloves garlic , pressed or minced
- 1 cup carrot small dice
- 1 cup onion small dice
- 1 cup celery small dice
- 1 cup milk
- 1 cup white wine
- 2 28- ounce crushed tomato canned
- 2 tablespoons balsamic vinegar
- 3 bay leaf
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- ricotta cheese for topping
- 1 8- ounce ricotta cheese container
- ½ cup mozzarella cheese , shredded
- ¼ cup parsley , chopped
- ¼ cup basil chopped, leaves
- kosher salt generous pinch
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.
User Reviews
Overall Rating
5
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