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Lasagna

Yields8 Servings

Ingredients
Bolognese
 1 lb turkey thigh
 2 tbsp olive oil
 1 onion, chopped
 1 celery stalk, chopped
 1 carrot, chopped
 3 cloves garlic, chopped
 1 tbsp tomato paste
 1 cup chicken stock
 0.50 cup milk
 400 g crushed tomatoes
Béchamel
 4 tbsp butter
 4 tbsp flour
 750 ml milk
 60 g parmesan cheese
 cayenne, nutmeg, dill, salt, pepper
Assembly
 400 g dried lasagna noodles
 salt, olive oil, parmesan
Directions
1

Make the Bolognese: Heat oil in a large Dutch oven over medium-high and cook, stirring occasionally, until browned all over.

2

Reduce heat to medium then add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes.

3

Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add tomatoes, broth and milk then bring to a simmer. Cover pot, turn heat down low and leave to cook for 60-75 minutes at least, checking every 15 minutes and adding liquid as needed.

4

Make Béchamel: Melt butter in a large saucepan over medium heat. Whisk in flour and cook about 2 minutes. Whisk in milk bring to a simmer and cook, whisking occasionally, until béchamel thickens. Add cheese and season then allow to cool completely.

5

Assemble lasagna: Preheat oven to 160°C. Cook noodles in a pot of boiling water for 4-5 minutes (they will seem to be too firm) and transfer noodles to a large bowl of cold water to cool. Drain and lie flat in a single layer on parchment lined surface.

6

Oil a 13x9" glass or ceramic baking dish. Layer your lasanga: ragu, noodles, béchamel, and repeat until you have 4-5 layers. Cover top with béchamel making sure it is covered at the edges.

7

Bake lasagna until bubbling gently around the edges, about 35-40 minutes. (If you want an even crisper top you can broil it for 5 minutes as well).

Nutrition Facts

Servings 8