Recipe by Josette Jackson
A light and lively pasta dish which my twin sister and I who share a passion for cooking developed. It takes a bit of prep work but is well worth the effort. Leftovers if there are any can be very successfully frozen. We developed this recipe using a basic lasagna recipe taught to us by our old family friend from Bologna and lightened it up a bit and added a bit of zip.
Top Review by Peachie Keene
Okay, I cooked this a second time recently and noticed a lot of errors! I am not sure why they didn't occur to me before? Rather than one STALK of celery I used two branches, and rather than one stalk of carrot I used 2 med sized carrots. I used one 4 ounce can of tomato paste (and 4 cans of water). I also used Mascato for the wine, and it was surprisingly good! Now, for some reason, the amount made was not sufficient for several layers of lasagna... so I put the bolognese on the bottom, then uncooked layers of lasagna noodles, followed by the bechamel/pesto and cheese, topped with more noodles and finished off with some Prego on top. The end result was AMAZING! Four stars only because of the amounts. Thanks for your dedication in the kitchen and creating such a delicious recipe!
- 1 lb ground turkey
- 1 stalk celery
- 1 stalk carrot
- 1 large onion
- 2 cloves garlic
- olive oil
- 1⁄2 cup white wine
- 1 can tomato paste
- salt & pepper
- 1⁄3 cup fresh parsley
- 4 cans water
- 1 bunch basil
- 3 cloves garlic
- 1⁄3 cup fresh parsley, chopped
- 1 cup olive oil
- 3⁄8 cup butter
- 1⁄3 cup flour
- 3 cups skim milk
- 1 package Barilla lasagna
- parmesan cheese
Directions See How It's Made
- Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
- Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
- Add turkey and saute until done; season with S&P.
- Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
- Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
- Pesto: Place all ingredients in blender or food processor and puree until smooth.
- Set aside.
- Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
- Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
- Stir 1 cup pesto sauce into Bechamel.
- Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled.
- Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
- NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.