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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin red sauce the day before; saute onion, turkey, garlic, celery, lemon zest, and basil in oil until turkey is cooked through. | 2. Add can of crushed tomatoes, stir to combine. | 3. Stir in brown sugar, and salt. | 4. Cook in crockpot, on "low" for 5-6 hours. | 5. Use within the week. | 6. Make white sauce next, right before assembling lasagna; heat butter in pot on low until it begins to brown. | 7. Add four tablespoons of flour, one at a time, stirring to thouroughly combine with butter. | 8. Pour in milk, stirring constantly. Do NOT boil. | 9. Add remaining flour to thicken, keep stirring. | 10. Remove from heat when slightly thickened, stir in nutmeg and tarragon, add salt. | 11. Pre-heat oven to 325°F. | 12. Coat bottom of buttered lasagna pan with thin layer of red sauce. | 13. Lay down noodles, slightly overlapping. | 14. Add layer of white sauce. | 15. Add layer of red sauce. | 16. Add layer of parmesan. | 17. Repeat for each layer (I do about 4-5); the second layer gets a sprinkling of the majoram. | 18. Make sure the noodles are covered in sauce or they will be dry! | 19. The last layer gets sprinkled with red pepper flakes, and remaining majoram. | 20. Cover with foil, and bake for 45-60 minutes. | 21. Remove foil, and bake an additional 10-20 minutes, or until top bubbles and browns. | 22. Let stand for at least 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
turkey	1/4	lb	lean ground	162.067	0.1473	24.5254	6.392
white onion	1		chopped	64.0	14.944	1.76	0.16
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
lemon zest	1	teaspoon		226.95	0.0	50.49	1.275
salt	1/2	tablespoon		-	-	-	-
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
white flour	6	tablespoons		216.855	47.477	3.5254	0.8414
milk	2	cups	reduced fat	1104.0	26.592	10.992	114.432
salt	1/2	tablespoon		-	-	-	-
nutmeg	1/2	tablespoon	ground	18.375	1.7252	0.2044	1.2708
tarragon	1	teaspoon		1.77	0.3013	0.1366	0.0434
barilla flat lasagna noodle no boil	9	ounces		226.95	0.0	50.49	1.275
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
red pepper flake	1/2	teaspoon		226.95	0.0	50.49	1.275
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0

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