Lasagna Ingredients:
1 box no-boil lasagna noodles
2 cups shredded whole-milk mozzarella, divided
1 cup shredded Parmesan, divided
Ricotta Filling Ingredients
1 (32-ounce) container whole-milk ricotta
1/4 cup shredded Parmesan
3 eggs
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Ricotta Filling Preparation:
1. Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.
Turkey Bolognese Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1/2 cup diced onion
6 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/4 cup tomato paste
1 cup water
1 tablespoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
Coarse salt and freshly ground black pepper, to taste
Preparation For Turkey Bolognese:
- Heat oil in a large saucepan over medium-high heat. Add turkey, onion, and garlic and saute, breaking up turkey, until turkey is cooked through.
- Drain any grease from pan and add crushed tomatoes and tomato paste.
- Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
- Simmer 30 minutes, covered, stirring often.
Alfredo Sauce Ingredients:
1 1/2 quarts half and half
6 cloves garlic, minced
12 tablespoons water
6 tablespoons cornstarch
1/4 cup plus 2 tablespoons Parmesan
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Preparation for Alfredo sauce:
- Combine half and half and garlic in a large saucepan over high heat; bring to a boil.
- Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
- Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.
Preparation for Lasagna:
- Preheat oven to 350°F.
- Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
- Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
- Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
- Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
- Wrap pan tightly with a double layer of aluminum foil.
- Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.
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