Forget everything you thought you knew about lasagna. This classic Italian lasagna recipe, featuring a homemade, creamy white sauce instead of ricotta, is a revelation. It’s not just good; it’s transcendental. This lasagna experience has been repeated multiple times, and each time, it’s just as breathtaking. Prepare to have your perception of lasagna forever altered.
Beyond the Ordinary: A Lasagna Like No Other
This lasagna breaks the mold of traditional recipes. Instead of the usual layers of noodles, sauce, ricotta or cottage cheese, and cheese, this recipe offers something truly unique. The secret? A homemade white sauce that’s rich and creamy beyond compare.
A Symphony of Flavors and Textures
The silky white sauce perfectly complements the simmered red sauce, creating a harmonious blend of flavors. And then there’s the cheese – layer upon layer of it, infusing every bite with cheesy goodness. The deep, complex flavor of this lasagna is thanks to the browned mushrooms, garlic, and onion, which are pureed and added to the red sauce, creating an unparalleled richness.
A Textural Masterpiece
The smooth, velvety sauces create a textural masterpiece. Combined with the tender ground turkey and perfectly cooked noodles, this lasagna is a symphony of sensations. It’s a culinary experience you won’t soon forget.
A Culinary Call to Action
Stop what you’re doing and make this lasagna. It’s that good. No amount of description can truly convey how incredible it is. Your taste buds will thank you. Your life will be a little bit brighter. Just trust me on this one. You haven’t truly lived until you’ve tasted this lasagna.
Italian Lasagna
A comforting classic Italian lasagna layered with a rich red sauce, creamy white sauce, and gooey cheese, baked to perfection.
Prep Time: 40 minutes | Cook Time: 1 hour 35 minutes | Total Time: 2 hours 15 minutes
Servings: 9
Ingredients
Red Sauce:
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, finely minced
- ½ large onion, diced (about ½ cup)
- 8 oz mushrooms, chopped
- 2 cans (8 oz each) tomato sauce
- 1 can (6 oz) tomato paste
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tsp Italian seasoning (or a mix of dried oregano and basil)
- ½ tsp salt
- ½ tsp pepper
White Sauce:
- 3 cups milk (not skim)
- 5 tbsp flour
- 4 tbsp butter
- ½ tsp salt
- ½ tsp pepper
Lasagna:
- 9 lasagna noodles, boiled for half the time on the box (or 12 no-boil noodles)
- 1 lb ground turkey
- 1 lb mozzarella cheese, shredded
- 8 oz Parmesan cheese, shredded
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
Cook the ground turkey in a skillet over medium-high heat, breaking it apart as it cooks. Drain excess grease and set aside.
In a saucepan, heat olive oil and butter over medium heat. Add a pinch of salt and pepper, then sauté garlic until lightly browned. Stir in onions and mushrooms, cooking until soft. Blend the mixture into a paste, then return it to the pan. Stir in tomato sauce, tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Cover and simmer for 30 minutes, stirring occasionally. Stir in the cooked ground turkey before using.
If using regular lasagna noodles, cook them for half the time recommended on the package, then drain without rinsing. Toss with a little olive oil to prevent sticking.
In a saucepan over medium heat, melt butter. Stir in flour and cook for a minute or two, stirring constantly. Gradually whisk in milk, then add salt and pepper. Continue stirring until the sauce thickens, about 5-7 minutes.
To assemble, layer 3 pre-boiled noodles (or 4 no-boil noodles) in the greased baking dish. Spread red sauce, white sauce, Parmesan, and mozzarella cheese evenly. Repeat for two more layers, finishing with the sauces and cheese.
Cover with greased foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes. Let the lasagna rest for 15 minutes before slicing and serving.