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Turkey Bolognese Lasagna Toss
5 from 24 votes

Turkey Bolognese Lasagna Toss

This Turkey Bolognese Lasagna Toss blends ground turkey with a simmered medley of garlic, carrots, onion, and celery in a rich, thickened tomato sauce enhanced by balsamic vinegar and herbs. The sauce is slow-cooked for several hours to develop depth. Accompanied by cooked lasagna noodles and topped with a creamy ricotta cheese mixture sprinkled with mozzarella, parsley, and basil, it creates a hearty pasta dish with a balance of savory and fresh flavors.

Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. For the ricotta cheese topping, mix all of the ingredients together in a small bowl and refrigerate until ready to serve.
  5. 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.
  6. Serve with dollops of the ricotta cheese mixture and garnish with more Parmesan and fresh herbs or parsley if desired.