Turkey Lasagna BowlsSubmitted by: BJUBILEE
IntroductionAdapted from Rachel Ray's recipe from 30 minute meals with a lighter twist Adapted from Rachel Ray's recipe from 30 minute meals with a lighter twist
1 lb whole wheat pasta (rotini works well)
3/4 pound ground turkey
1 large carrot, peeled and grated or finely chopped
1 stalk celery
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
1 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp onion powder
1 tsp honey
3 tablespoons tomato paste
4 cups chicken stock (32 oz box)
3 tablespoons butter
3 tablespoons flour
1/2 cup 2% milk
Nutmeg, to taste
A handful fresh parsley leaves, finely chopped
While pasta water comes to a boil, heat a medium sauce pot over medium-high heat, add turkey and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, cellery, onion, 2 cloves of garlic, allspice, salt and pepper and a bay lea, basil, oregano, thyme, onion powder, and honey. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in 2 and 1/2 cups chicken stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in remaining stock and 2% milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user 4PJMAC.