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Lasagna Bolognese Recipe

   
 

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     Lasagna Bolognese

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
1.5 cups coarsely chopped onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
2 garlic cloves
1 Tbsp olive oil
1 Tbsp unsalted tomato paste
1 ounce diced pancetta
1 lb ground turkey breast
1/4 cup white wine
 
3/4 tsp crushed red pepper
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper
1 cup 1% lowfat milk
1/2 cup chopped fresh basil
28 oz can crushed tomatoes, undrained
1.5 cups part-skim ricotta cheese
6 oz shredded part-skim mozzarella cheese
1 large egg, lightly beaten/6 cooked lasagna noodles

Instructions
Place first 4 ingredients in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato paste and pancetta; cook for one minute, stirring constantly. Add turkey and cook for 4 minutes, stirring to crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping the browned bits on the bottom of the pan. Add onion mixture and next 3 ingredients (through black pepper) to pan and cook 3 minutes, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat and simmer 20 minutes.
Preheat oven to 425.
Combine ricotta, 1 cup mozzarella and egg in a small bowl. Spread 3/4 cup turkey mixture in the bottom of a 13x9 inch pan coated with cooking spray. Arrange 3 noodles over turkey mixture; top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella over ricotta mixture. Bake for 35 minutes.
Preheat broiler to high (keep lasagna in oven). Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.


Originally Submitted
8/29/2013





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