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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat Sauce: | 2. Place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. Transfer to a bowl. | 3. Add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. Set aside. | 4. In a large Dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. Cover and cook over medium heat until onion is soft, 3-4 minutes. Add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. Increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates. | 5. Stir in the tomato paste and cook until it begins to brown, 2 minutes or so. Stir in the turkey and 1 cup of milk. Cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes. | 6. Stir in the tomatoes, 1 cup of broth and the bay leaf. Bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes. | 7. Remove from heat, discard bay leaf and stir in the basil. Add more salt and pepper if needed. | 8. Bechamel (white sauce): | 9. Whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. Bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in remaining 1 teaspoon olive oil and the Parmesan cheese. | 10. Heat oven to 425F and adjust rack to upper-middle position. | 11. Spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. Lay 3 noodles atop sauce. Repeat layers 3 more times, ending with noodles. Spread white sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides. | 12. Bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. Cool on wire rack for 20 minutes before serving. | 13. Make Ahead: The meat sauce and white sauce can be made and refrigerated up to 2 days. Reheat both before assembling lasagna. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled chunked	25.01	5.8438	0.5673	0.1464
cremini mushroom	1	lb		403.4676	0.0	89.7602	2.2667
garlic clove	6		peeled	403.4676	0.0	89.7602	2.2667
tomato juice	2	cans		123.8681	25.7208	6.1934	2.113
extra virgin olive oil	2	teaspoons	divided	403.4676	0.0	89.7602	2.2667
onion	1	cup	minced	64.0	14.944	1.76	0.16
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
turkey	1 1/4	1/4	lean ground	810.3352	0.7367	122.6269	31.9601
milk	2	cups	divided low fat	1104.0	26.592	10.992	114.432
chicken broth	2	cups	fat-free divided	156.24	3.78	22.2768	5.2416
bay leaf	1			-	-	-	-
basil	1/2	cup	minced	2.76	0.318	0.37799999999999995	0.0768
purpose flour	5	tablespoons		403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
no boil lasagna noodle	12			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.