Prep 30 mins
Cook 1 hr 30 mins
No ricotta or cottage cheese here! A creamy béchamel and plenty of Parmesan cheese round out this hefty, meaty lasagna that doesn't taste, look or feel _light_ or diet-ish. From the 2008 edition of The Best of America's Test Kitchen cookbook - they did all the tweaking and testing for me! Note - no precooking of the lasagna noodles needed!
- 1 medium carrot, peeled and chunked
- 1 lb cremini mushrooms or 1 lb white mushroom
- 6 garlic cloves, peeled
- 2 (28 ounce) canswhole tomatoes with juice
- 2 teaspoons extra virgin olive oil, divided
- 1 cup minced onion
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon ground black pepper, to taste
- 3 tablespoons tomato paste
- 1 1⁄4 lbs lean ground turkey, 93% lean
- 2 cups 2% low-fat milk, divided
- 2 cups fat-free chicken broth, divided
- 1 bay leaf
- 1⁄2 cup minced fresh basil
- 5 tablespoons all-purpose flour
- 1 cup grated parmesan cheese
- 12 no-boil lasagna noodles, no-boil variety (Barilla recommended)
- Meat Sauce:.
- Place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. Transfer to a bowl.
- Add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. Set aside.
- In a large Dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. Cover and cook over medium heat until onion is soft, 3-4 minutes. Add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. Increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates.
- Stir in the tomato paste and cook until it begins to brown, 2 minutes or so. Stir in the turkey and 1 cup of milk. Cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes.
- Stir in the tomatoes, 1 cup of broth and the bay leaf. Bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes.
- Remove from heat, discard bay leaf and stir in the basil. Add more salt and pepper if needed.
- Bechamel (white sauce):.
- Whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. Bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in remaining 1 teaspoon olive oil and the Parmesan cheese.
- Heat oven to 425F and adjust rack to upper-middle position.
- Spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. Lay 3 noodles atop sauce. Repeat layers 3 more times, ending with noodles. Spread white sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides.
- Bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. Cool on wire rack for 20 minutes before serving.
- Make Ahead: The meat sauce and white sauce can be made and refrigerated up to 2 days. Reheat both before assembling lasagna.