Lasagna with Turkey Sausage Bolognese

(from saymyname’s recipe box)

Source: Bon Appetit, Rozanne Gold

Serves 10 people

Categories: Lasagna, Main Dish, Turkey

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.

  2. Add onions, carrot, and fennel seeds; sauté 5 minutes.

  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes.

  4. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano.

  5. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.

  6. Season with salt and pepper.

  7. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend.

  8. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.

  9. Place noodles in large bowl; cover with hot water.

  10. Soak until pliable, separating occasionally, about 30 minutes. Drain well.

  11. Preheat oven to 375°F.

  12. Spread 1 cup sauce over bottom of 13 × 9 × 2-inch glass baking dish.

  13. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out.

  14. 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.

  15. Spread any remaining sauce over.

  16. Sprinkle with 1/4 cup Parmesan.

  17. Bake lasagna uncovered until heated through and puffed, about 50 minutes.

  18. Let stand 10 to 15 minutes and serve.

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