Prep 30 mins
Cook 20 mins
This comes from the November 2006 issue of All*You Magazine. It isn't a true lasagna because it uses egg noodles. No ricotta cheese for those who don't like it.
- 2 1⁄2 cups uncooked wide egg noodles (8 oz)
- 1 cup jarred tomato sauce, plus extra
- tomato sauce, for serving
- 1 1⁄2 cups italian Fontina cheese, shredded (6 oz)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 1 small celery rib, thinly sliced
- 1 lb ground turkey
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄4 cup chopped flat leaf parsley
- Cook noodles according to package directions and drain in a colander; do not rinse.
- Spray and 8- or 9-inch square ovenproof baking dish with cooking spray. Spread tomato sauce evenly on bottom. Spoon noodles on top and compress with hands. Sprinkle half of cheese over noodles.
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until softened (about 5 minutes). Add turkey and cook, breaking up with a wooden spoon; cook until meat is crumbly, 4 to 5 minutes. Add flour and stir for 2 minutes. Stir in half-and-half and bring to a boil. Reduce heat and simmer, stirring often, until mixture is thick and creamy, 4 to 5 minutes. Season with salt and pepper, stir in parsley and spoon mixture evenly on top of noodles. Sprinkle remaining cheese on top.
- Bake until casserole is hot and top is golden brown, about 20 minutes. Let stand for 10 minutes before cutting. Warm the extra sauce and serve it with the "lasagna.".