Who doesn’t love a good lasagne? The Turkey Bolognese Sauce is rich, aromatic and delicious!
1 (15 oz.) container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole-milk mozzarella cheese
1 ¼ cups freshly grated Parmigiano Reggiano, divided
16-20 sheets no-boil lasagne noodles (approx. 7×3”), Barilla’s are pretty good
Make the Lasagne:
Combine the ricotta, mozzarella, 1 cup Parmigiano & ½ cup basil in medium bowl; stir to blend. Season with salt & freshly ground black pepper.
Preheat oven to 375 F.
Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2” glass or ceramic baking dish. Cover with 4 noodles, arranging crosswise; drop ¼ of the cheese mixture over the noodles by tablespoonfuls; spread out as much as possible. Top with 1 more cup of sauce, then 4 noodles & 1/3 of the remaining cheese mixture. Repeat the layers 2 more times using 1 cup sauce, 4 noodles & ½ of the remaining cheese mixture. Spread remaining sauce over top of noodles & sprinkle with ¼ cup Parmigiano.
Cover the lasagna with a sheet of baking parchment (prevents cheese sticking), and tightly cover with tin foil. Bake about 50 minutes. Let stand 15 – 20 minutes before serving.
To make the Turkey Bolognese Sauce, click here.