Ingredients:
1 lb ground turkey
1 stalk celery
1 stalk carrots
1 large onions
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
1/2 cup butter
1/3 cup flour
3 cups skim milk
1 package Barilla lasagna
parmesan cheese
Directions:
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.
Servings: 8-10
Time preparation: 120 min.
Time total: 165 min.