Lasagna with Turkey Sausage Bolognese |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
2 cups chopped onions |
1/2 cup diced carrot |
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle |
1 pound spicy italian turkey sausages, casings removed |
3 large garlic cloves, pressed |
1/2 cup dry white wine |
5 cups crushed tomatoes with added puree (from two 28-ounce cans) |
1 cup chopped fresh basil, divided |
2 tablespoons chopped fresh oregano |
1 15-ounce container whole-milk ricotta cheese |
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces) |
1 1/4 cups freshly grated parmesan cheese, divided |
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
2. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
3. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
4. Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
5. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.
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