Over the weekend, I figured I didn’t want to cook too much during the
week, therefore, I needed something that could hold us over for a good part of
the week. Boom! Lasagna pops right into my head. We had a majority
of the ingredients anyway, so why not?
bangin’ lasagna one day, and I’ve been a lasagna lover ever since, but only hers.:lol:.
Plus, my husband looooves lasagna,
so I had to learn how to make it eventually, and I did.
across a recipe by
Giada De Laurentiis that included béchamel in the sauce. Yum-o! Béchamel
is what love tastes like. Seriously!
According to my husband, and the 71ateChef, this turkey lasagna was a winner! I’ll definitely make it again. Of course I tweaked Giada’s recipe to my liking, and here it is below.
cup extra-virgin olive oil
pound ground turkey meat (we use 97% lean)
pounds ricotta cheese
pound lasagna sheets, cooked al dente
of Fresh Baby Spinach
cup freshly grated Parmesan
tablespoons unsalted butter
cup all-purpose flour
2% milk at room temperature
freshly grated nutmeg
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
1 teaspoon of Italian seasoning
2 dried bay leaves
4 tablespoons unsalted butter, optional
and set aside. Of course, you can use no
bake lasagna noodles, but, I didn’t have any.
Ricotta Cheese Mixture
aside in the fridge until I was ready for it.
This mixture included three eggs, ½ cup of Parmesan cheese, salt,
pepper, and fresh chopped basil. Mix it
together, and then set it aside in the fridge.
|Tomato Sauce simmering|
Crushed Tomatoes. This was really
(about 5 to 10 minutes).
and Italian seasoning, sauté until the veggies are soft (about 5 to 10
for 1 hour (or until thick).
may want to do this in batches.
sauce, keep 1 ½ cups for the lasagna, and save the remaining sauce for later.***
one to two tablespoons of olive oil until it’s almost smoking.
your oven to 375 degrees.***
will stick to the bottom of the pan and/or lump up, which you don’t want;
therefore, I saved making that for last.
2-quart pot, melt 5 tablespoons of butter over medium heat.
butter has completely melted, add the flour and whisk until smooth, about 2
to simmer and whisk over medium heat until the sauce is thick, smooth and
creamy (about 10 minutes).
should be thick enough to coat the back of wooden spoon.
from heat and add the nutmeg and tomato sauce.
well combined and check for seasoning (I added salt and pepper).
and allow to cool completely.
Setting up the lasagna
all the spinach.
1/3 of the béchamel sauce.
mozzarella and Parmesan cheeses.
oven and bake until top is bubbling, about 30 minutes.
|The Amazing Turkey Lasagna|
Disclosure: RedPack provided a gift pack of their products for free. All opinions are my own and are honest.