Ingredients
| Turkey Bolognese Sauce | |
|---|---|
| ½ | medium yellow onion, finely chopped |
| 1 | medium carrot, finely diced |
| 1 | stalk celery, finely diced |
| 3 | tablespoons butter |
| 2 | tablespoons olive oil |
| 1 | (16-ounce) package JENNIE-O® Ground Turkey |
| ½ | cup white wine |
| ½ | cup whole milk |
| ⅛ | teaspoon nutmeg |
| 2 | cups whole peeled tomatoes with juices |
| 1½ | teaspoons salt |
| Lasagna Noodles | |
|---|---|
| 2 | cups flour |
| 3 | eggs |
| ¼ | teaspoon salt |
| Bechamel Sauce | |
|---|---|
| 4 | tablespoons butter |
| 4 | tablespoons flour |
| ½ | teaspoon salt |
| 2 | cups whole milk |
Directions
For the Turkey Bolognese Sauce
In medium saucepan over medium-high heat, place onion, carrot, celery, butter and olive oil. Sauté, stirring occasionally, 10 to 12 minutes or until vegetables are lightly browned.
Add turkey, breaking up with a wooden spoon. Add wine. Cook, stirring occasionally, until liquid is reduced by half. Add milk and nutmeg. Cook, stirring occasionally, until milk is reduced by half.
Coarsely chop tomatoes and add to saucepan along with juice. Add salt. Bring to boil; reduce to a very low simmer. Cook uncovered 40 to 45 minutes, stirring occasionally, until slightly thickened.
For the Lasagna Noodles
Place flour in a mound on clean large work surface. Make a well in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
Knead pasta dough like bread dough—push down dough with palm of hand, fold dough over itself and repeat—until dough is smooth, about 8 to 10 minutes.
Wrap dough in plastic wrap. Let rest about 30 minutes.
Cut dough into 4 equal pieces. Remove 1 piece of dough; keep remaining wrapped with plastic wrap. Flatten piece of dough with palm of hand. Put it through the rollers of a pasta machine set at the widest setting. Fold the dough in 3 and put it through the rollers again with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers. Lay the dough on a towel and repeat the procedure with the remaining 3 pieces.
When all the pieces have been through the machine at the widest setting, adjust the rollers down one notch and put each piece of dough through once. Repeat, going down one notch at time, until you reach the next to last setting. Cut each sheet of pasta in half, then put each piece through the machine at the thinnest setting. Layer the pasta in plastic wrap on a tray. Set aside to rest.
For the Bechamel Sauce
In 1 ½ quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
For Assembly
In large pot bring 6 quarts water to boil over high heat. Fill a large bowl halfway with ice and water and keep it close to the pot of water on the stove.
Add 2 tablespoons salt to the boiling water and carefully add a few of the pasta sheets. Cook 1 minute, then gently lift the pasta out of the water using rubber-tipped tongs. Place pasta in bowl of ice water. Gently swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining pasta sheets.
Heat oven to 425°F.
Spread a thin coating of Bechamel on bottom of an 9×13-inch baking dish. Mix the remaining Bechamel with the Bolognese sauce and ½ cup parmesan.
Cutting to fit, place a layer of pasta sheets in the baking dish. Spread a layer of the filling over the pasta sheets. Repeat layering pasta sheets and filling ending with filling. Sprinkle with remaining parmesan and dot top with butter. Bake 25 to 30 minutes or until the top of the lasagna is lightly browned. Let rest 5 minutes before cutting to serve.
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