Lasanha à bolonhesa de peru na frigideira

Ingredientes

• 1 package of lasagna noodles
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 pound lean ground turkey
• 3 cloves garlic (, pressed or minced)
• 1 cup small dice carrots
• 1 cup small dice onion
• 1 cup small dice celery
• 1 cup milk
• 1 cup white wine
• 2 28- ounce cans crushed tomatoes
• 2 tablespoons balsamic vinegar
• 3 bay leaves
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• For the ricotta cheese topping
• 1 8- ounce container ricotta cheese
• 1/2 cup mozzarella cheese (, shredded)
• 1/4 cup parsley (, chopped)
• 1/4 cup basil leaves (, chopped)
• generous pinch of kosher salt

Modo de preparo

1. 1

   In a large skillet, heat the oil over medium-high heat. Add the turkey and cook, breaking it up into small pieces with a spatula as it browns. Cook for about 4-5 minutes or until it's no longer pink.

2. 2

   Add the garlic, carrots, onion, and celery and cook until the vegetables begin to soften, another 4-5 minutes, stirring occasionally. Stir in the milk and cook until evaporated, about 3-4 minutes, then do the same with the wine.

3. 3

   Add the tomatoes, balsamic vinegar, bay leaves, and season with the kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a lively simmer. Cook, stirring occasionally, for 2-3 hours or until the sauce is rich and thick. Add water to the sauce to loosen it as it cooks if necessary.

4. 4

   For the ricotta cheese topping, mix all of the ingredients together in a small bowl and refrigerate until ready to serve.

5. 5

   When ready to serve, bring a large stockpot of water to a boil over high heat, salt it generously, and cook the lasagna noodles until just al dente. Drain and toss with the sauce.

6. 6

   Serve with dollops of the ricotta cheese mixture and garnish with more Parmesan and fresh herbs or parsley if desired.