Turkey Porcini Lasagna
I adapted this recipe to use turkey ground meet and turkey sausage. The sauce is very flavorful and the vegetables add a wonderful richness. I like to make a large pan of Lasagna and cut into serving pieces and freeze. You can make the Bolognese sauce a day ahead or freeze until you are ready to make the lasagna. In fact I make soups, chilies, sauce with meatballs, and more in large quantities and freeze. I always have something ready for dinner even if I don’t have time to make a meal. Give this recipe a try for a large group or make to freeze into individual serving sizes.
Bolognese (Turkey) Sauce
I wanted to make a “meat” sauce that tasted wonderful but didn’t use red meat to cut down on fat and calories. I used ground turkey and turkey sausage to make this flavorful sauce. And the sauce is EASY to make!
1/2 lb. Italian sausage, remove casings
1/2 lb. ground turkey
1 cup chopped onion(1 large)
1/2 cup finely chopped carrot (1 medium)
1/2 cup chopped green pepper(1 small)
1/4 cup chopped celery
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/2 cup dry red wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/4 cup fresh basil
2 tablespoons snipped fresh oregano
In a 4-quart Dutch oven, cook sausage, ground turkey, carrot, sweet pepper, celery, and garlic over medium-high heat until meat is good and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.(using lean turkey you don’t have much fat)
Stir in tomatoes, tomato past, wine, salt and black pepper. Bring to boiling: reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk, basil, and oregano.
15 dried lasagna
1 cup shredded Parmesan cheese
Italian parsley (optional)
1 ounce dried porcini mushrooms
4 cloves garlic minced
3 tablespoon butter
3 tablespoon flour
1 1/2 cup whole milk
1/2 cup dry white wine
1 15 ounce carton ricotta cheese
1 cup shredded Parmesan cheese
1/4 cup snipped Italian parsley
1/4 cup snipped fresh basil
Make Porcini filling: Place mushrooms in a small bowl adding enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms set aside. In a large saucepan heat butter saute garlic for about 30 seconds. Stir in flour until combined. Slowly stir in milk and wine. Cook and stir until thick. Remover from heat. Stir in mushrooms, ricotta, Parmesan cheese, parsley and basil.
Cook lasagna noodles according to package directions. Pre heat oven to 350 F. Use a 14 x 11 inch baking dish. Spread 1 cup of the meat sauce on bottom of baking dish. Top with three noodles and 2 cups of meat sauce. Top with three more noodles and half of Porcini filling. Repeat layering noodles, meat sauce, noodles and Porcini filling. Top with remaining three noodles and meat sauce.
Cover lasagna with foil. Bake for 30 minutes. Sprinkle with remaining 1 cup Parmesan cheese. Bake for an additional 20 to 30 minutes more. Let stank for 20 minutes before serving. Sprinkle with parsley (optional)