Turkey Lasagna Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Salt 1 lb whole wheat pasta (rotini works well) 3/4 pound ground turkey 1 large carrot, peeled and grated or finely chopped 1 stalk celery1 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 leaf1 tsp basil1/2 tsp oregano1/2 tsp thyme1 tsp onion powder 1 tsp honey3 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
Heat large pot of water to a boil, salt water and cook pasta to al dente.
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.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user 4PJMAC.
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.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user 4PJMAC.
Nutritional Info Amount Per Serving
- Calories: 404.5
- Total Fat: 8.5 g
- Cholesterol: 55.0 mg
- Sodium: 459.1 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 9.1 g
- Protein: 27.2 g
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