Turkey Lasagna In White Sauce
|Olive oil||2 Teaspoon|
|Lasagna noodles||1 1⁄2 Pound|
|Chopped parsley||1 Cup (16 tbs)|
|Grated parmesan cheese||1 1⁄3 Cup (21.33 tbs)|
|For the white sauce:|
|Olive oil||2 Tablespoon|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1 Tablespoon|
|Ground turkey||2 Pound, uncooked|
|Dry white wine||2 Cup (32 tbs)|
|Crumbled basil||1 Tablespoon|
|Crumbled oregano||2 Teaspoon|
|Fennel seeds||1 Teaspoon|
|Crumbled rosemary||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Whole tomatoes||28 Ounce, undrained (1 Can)|
1) FOR THE TURKEY SAUCE: Take a large, heavy saucepan and melt butter in it. Saute onion in it for about 5 minutes or until onion turns tender. Add celery, carrot and garlic. Saute for another 2-3 minutes. Crumble turkey and sprinkle salt over it. Cook turkey over low heat for 3-4 minutes or until half-cooked, stirring constantly. Stir in 1 1/2 cups wine, basil, fennel, oregano and rosemary. Cook the mixture over medium-high flame for 15 minutes or until wine evaporates completely. Add nutmeg, pepper and milk. Cook over medium heat for about 10-15 minutes or until milk evaporates completely, stirring frequently. Add tomatoes along with their liquid and break up tomato chunks using a spoon. Bring the mixture to a boil. Reduce heat and simmer for about 1 hour or until sauce has adequately thickened, stirring constantly. Add remaining 1/2 cup wine and simmer for about 5-10 minutes. In the end you should have about seven cups of sauce.
2) Either utilize the sauce right away or cool to room temperature and refrigerate covered, overnight.
3) FOR THE WHITE SAUCE: Take a medium size heavy saucepan and heat milk in it over low flame until bubbled begin to appear around the edges. Remove from heat. Take another medium size saucepan and combine butter with oil in it. Add flour after butter has melted. Stir and cook for 1 minute. Pour in milk all at once, whisking and stirring constantly. Add pepper, nutmeg and salt. Cook for 2-3 minutes more or until sauce is thick enough, stirring constantly.
4) Preheat oven to 400° F.
5) Take a 14x 10 x3 inches lasagna pan with 4-5 quart capacity and grease with 2 teaspoons oil.
6) Boil a large pot of salted water and add lasagna noodles, one by one. Boil for about 10 minutes or until firm-tender, stirring constantly. Drain in a colander return them to pot but this time fill the pot with cold water.
7) Spread 1 cup prepared Turkey sauce in the greased pan.
8) Remove about 1 quarter of lasagna noodles from cold water and dry using paper towels. Arrange in the pan forming overlapping layers. Spread 1 1/2 cups Turkey sauce and then pour 1 cup White sauce, evenly spaced but not spread out. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheese. Repeat the layering 3 times. Skip parsley on the top layer. Cover the lasagna pan with aluminum foil.
9) Bake in the preheated oven for about 45 minutes. Uncover and then bake again for another 15 minutes or until lightly browned. Keep aside for 15 minutes.
10) Cut and serve immediately.