Jesse's Signature Lasagna

Name: Jesse's Signature Lasagna
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 16 serving(s)
Ingredients: 1 teaspoon olive oil; 1/4 lb lean ground turkey; 1 white onion, chopped; 1/4 cup celery, chopped; 1/4 cup fresh basil, chopped; 1 teaspoon garlic, chopped; 1 teaspoon lemon zest; 1/2 tablespoon salt; 28 ounces crushed tomatoes; 4 tablespoons unsalted butter; 6 tablespoons white flour; 2 cups reduced-fat milk; 1/2 tablespoon salt; 1/2 tablespoon ground nutmeg; 1 teaspoon tarragon; 9 ounces barilla flat lasagna noodles (no boil); 1/2 cup grated parmesan cheese; 1 teaspoon marjoram; 1/2 teaspoon red pepper flakes; 1 tablespoon brown sugar

Submitted by JAK6059

"For years, my grandmother has made her special lasagna for occasions. Since she doesn't get to do this as much anymore, I figured I should invent my own signature lasagna to fill in the void. I experimented with this recipe all fall; I think this is a treat to be reckoned with! The different steps all take time and planning, but can be done over the course of a few days. This is totally worth the wait."

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Ready In:: 9hrs
Ingredients:: 20
Serves:: 16

ingredients

1 teaspoon olive oil
¹⁄₄ lb lean ground turkey
1 white onion, chopped
¹⁄₄ cup celery, chopped
¹⁄₄ cup fresh basil, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon zest
¹⁄₂ tablespoon salt
28 ounces crushed tomatoes
4 tablespoons unsalted butter
6 tablespoons white flour
2 cups reduced-fat milk
¹⁄₂ tablespoon salt
¹⁄₂ tablespoon ground nutmeg
1 teaspoon tarragon
9 ounces barilla flat lasagna noodles (no boil)
¹⁄₂ cup grated parmesan cheese
1 teaspoon marjoram
¹⁄₂ teaspoon red pepper flakes
1 tablespoon brown sugar

directions

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

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RECIPE SUBMITTED BY

JAK6059

Los Angeles, 0

<p>Cooking is my stress reliever. I have an intense interest in fresh, healthy, and delicious foods, and have been known to talk about exceptional produce ad nauseum. I tend to eschew processed foods, (except sometimes in desserts), and wish fervently that I had a vegetable and herb garden. Someday I would like to have my own vineyard, perhaps when I retire. </p>

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