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extra-virgin olive oil onion garlic mushrooms zucchini carrot kosher salt turkey thyme pasta sauce all-purpose milk ground nutmeg lasagna noodles Parmesan cheese Mozzarella cheese
Viewed: 9 - Published at: a year agoIngredients
- 4 tablespoons extra virgin olive oil, divided
- 1/2 small onion, cut into 1/4-inch dice ( 1/2 cup)
- 4 cloves garlic, minced
- 8 ounces mushrooms, coarsely chopped
- 1 small zucchini (about 6 ounces), unpeeled and shredded (1 cup)
- 1 medium carrot, peeled and shredded ( 1/2 cup)
- Kosher salt and freshly ground black pepper
- 1 pound lean ground turkey
- 2 teaspoons chopped fresh thyme
- 1 26-ounce jar pasta sauce
- 3 tablespoons all-purpose flour
- 2 1/2 cups 1% low-fat milk
- 1/4 teaspoon ground nutmeg
- 1 9-ounce box dried no-boil lasagna noodles (16 sheets)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
Method
- Preheat the oven to 375F.
- Heat 1 tablespoon of the oil in a large Dutch oven or saucepan over medium heat.
- Add the onion and cook, stirring frequently, until softened, about 7 minutes.
- Add the garlic and cook an additional 1 minute.
- Raise the heat to medium-high, stir in the mushrooms, zucchini, carrot, and salt and pepper to taste and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
- Add the turkey and thyme and cook until no longer pink, about 5 minutes.
- Stir in the pasta sauce, heat through, and set aside.
- Heat the remaining oil in a medium saucepan over medium heat.
- Add the flour and whisk until smooth, about 2 minutes.
- Whisk the milk and nutmeg slowly into the flour mixture.
- Raise the heat and bring to a low boil, stirring constantly.
- Reduce heat, simmer, and stir until the mixture thickens, about 3 minutes.
- To assemble, lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray.
- Spread 1 cup meat mixture on the bottom.
- Lay 5 noodles on top, allowing them to overlap.
- Break the fifth noodle into a few pieces and fill in empty spaces.
- Top with 3/4 cup bechamel sauce, 1/4 cup Parmesan, 2 cups meat mixture, and 1/4 cup mozzarella.
- Repeat with a second layer of 6 noodles (overlapping and two broken), 3/4 cup sauce, 1/4 cup Parmesan, the remaining meat, and 1/4 cup mozzarella.
- Top with the remaining noodles, bechamel sauce, and cheese.
- Cover loosely with foil and bake until bubbly, about 50 minutes.
- Remove the foil and bake until the cheese melts, 5 minutes.
