 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This comes from the November 2006 issue of All*You Magazine. It isn't a true lasagna because it uses egg noodles. No ricotta cheese for those who don't like it. Ingredients:
2 1/2 cups uncooked wide egg noodles (8 oz) |
1 cup jarred tomato sauce, plus extra |
tomato sauce, for serving |
1 1/2 cups italian fontina cheese, shredded (6 oz) |
2 tablespoons olive oil |
1 medium onion, chopped |
1 medium carrot, peeled and chopped |
1 small celery rib, thinly sliced |
1 lb ground turkey |
1 tablespoon all-purpose flour |
1 cup half-and-half |
1 teaspoon salt |
pepper |
1/4 cup chopped flat leaf parsley |
Directions:
1. Cook noodles according to package directions and drain in a colander; do not rinse.
2. Spray and 8- or 9-inch square ovenproof baking dish with cooking spray. Spread tomato sauce evenly on bottom. Spoon noodles on top and compress with hands. Sprinkle half of cheese over noodles.
3. Preheat oven to 400 degrees. In a large skillet, heat oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until softened (about 5 minutes). Add turkey and cook, breaking up with a wooden spoon; cook until meat is crumbly, 4 to 5 minutes. Add flour and stir for 2 minutes. Stir in half-and-half and bring to a boil. Reduce heat and simmer, stirring often, until mixture is thick and creamy, 4 to 5 minutes. Season with salt and pepper, stir in parsley and spoon mixture evenly on top of noodles. Sprinkle remaining cheese on top.
4. Bake until casserole is hot and top is golden brown, about 20 minutes. Let stand for 10 minutes before cutting. Warm the extra sauce and serve it with the lasagna. .
|
|