F*ck Turkey! I’m Making Lasagna For The Holidays

Ingredients

• 200 g Kale Leaves (stems removed, torn into pieces)
• 4 cup Water (for blanching kale)
• 1 tsp Salt (for blanching water)
• 0.125 tsp Baking Soda (helps preserve green color)
• 2 tbsp Olive Oil (for blending kale puree)
• 225 g Whole Eggs (approximately 4 large eggs, lightly beaten)
• 500 g 00 All‑Purpose Flour (sifted)
• 2 lb Ground Turkey (85/15 blend) (lean with some dark meat for flavor)
• 2 Carrots (medium, peeled and diced)
• 2 Celery Stalks (diced)
• 1 Yellow Onion (large, diced)
• 6 Garlic Cloves (peeled, minced)
• 4 tbsp Olive Oil (cooking) (for sautéing turkey and vegetables)
• 30 g Tomato Paste (about 2 tbsp)
• 4 cup Turkey Broth (low‑sodium)
• 2 cup Whole Milk (for béchamel and bolognese)
• 1 cup Heavy Cream
• 6 tbsp Unsalted Butter (divided: some for dough, some for béchamel, some for topping)
• 1 cup Parmesan Cheese (freshly grated)
• 3 Yukon Gold Potatoes (large, peeled and quartered)
• 2 Shallots (thinly sliced, skin on)
• 1 tsp Fresh Rosemary (chopped)
• 1 tbsp Fresh Sage Leaves (chopped, plus extra for topping)
• 1 tsp Fresh Thyme (chopped)
• 1 Bay Leaf (whole)
• 1/2 cup Panko Breadcrumbs
• 1/2 cup Mixed Nuts (walnuts or pecans) (roughly chopped)
• 2 cloves Garlic (for topping) (thinly sliced)
• 2 tbsp Olive Oil (for topping) (for frying skins and garlic)
• to taste Salt
• to taste Black Pepper

Instructions

1. Blanch and Puree Kale

   Bring 4 cups of water to a boil, add a pinch of salt and 1/8 tsp baking soda, then drop the torn kale leaves in for 45‑60 seconds. Transfer to ice water, drain, and blend with 2 tbsp olive oil, a few ice cubes and a splash of water until smooth. Measure out 60 g of puree for the dough.

   Time: PT7M

2. Make Kale Pasta Dough

   In a large bowl whisk together 500 g 00 flour and a pinch of salt. Make a well, add 225 g beaten eggs and the 60 g kale puree. Using a fork, gradually incorporate flour, then switch to a bench scraper to bring the dough together. Turn onto a clean surface and knead for 3‑5 minutes until smooth and slightly tacky.

   Time: PT20M

3. Rest Dough

   Shape the dough into a ball, wrap tightly in plastic wrap and let rest at room temperature for 20 minutes.

   Time: PT20M

4. Fold for Air Incorporation

   After resting, gently fold the dough onto itself several times to introduce air, then let sit another 3 minutes.

   Time: PT5M

5. Roll Out Pasta Sheets

   Divide dough in half. Using a pasta machine, start at the widest setting and gradually work down to setting 7, dusting with flour as needed. Cut sheets to 9‑inch squares and lay on a clean towel to dry for 10 minutes.

   Time: PT15M

6. Par‑Cook Pasta Sheets

   Bring a large pot of salted water to a boil. Drop a few sheets at a time and cook for 30 seconds only. Remove with tongs, transfer to a towel to cool, then stack between parchment sheets.

   Time: PT15M

   Temperature: 212°F

7. Prep Vegetables for Bolognese

   Trim carrot ends, halve celery stalks, halve onion, peel and mince garlic. Pulse all in a food processor until roughly diced.

   Time: PT15M

8. Brown Ground Turkey

   Heat 2 tbsp olive oil in a large non‑stick skillet over medium‑high. Add ground turkey, season with salt, and break into fine pieces. Cook, stirring, until moisture evaporates and the meat browns, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high

9. Sauté Vegetables and Penne

   In a Dutch oven, heat 2 tbsp olive oil, add the processed carrot‑celery‑onion mixture and sauté 2‑3 minutes. Add the browned turkey, then stir in 2 tbsp tomato paste and cook 2 minutes to caramelize.

   Time: PT12M

   Temperature: medium

10. Simmer Bolognese

    Add 4 cups turkey broth, the herb bundle (rosemary, sage, thyme, bay leaf), and 2 cups whole milk. Bring to a gentle boil, then reduce to low and simmer uncovered for 3 hours, stirring occasionally. In the last 10 minutes, stir in 1 cup heavy cream and 2 tbsp cold butter.

    Time: PT190M

    Temperature: low

11. Prepare Potato Béchamel

    Peel and quarter 3 Yukon Gold potatoes, rinse, then boil in salted water until fork‑tender (≈15 min). Drain, let steam dry, then mash or rice them. In a small pot, warm 2 cups milk and 1 cup cream. In a skillet, melt 2 tbsp butter, add sliced shallots, garlic, and herbs; sauté until caramelized (≈10 min). Add the warm milk mixture, steep 5 min, then whisk into the mashed potatoes with 1 cup grated Parmesan, additional butter, and season to taste. Blend until smooth.

    Time: PT45M

    Temperature: medium

12. Assemble Lasagna

    Grease the 9‑inch baking dish with butter. Spread a thin layer of béchamel on the bottom, then a layer of pasta sheets, followed by turkey Bolognese, more béchamel, and a sprinkle of Parmesan. Repeat until ingredients are used, ending with béchamel and a generous layer of Parmesan on top.

    Time: PT20M

13. Bake Covered

    Preheat oven to 425°F. Cover the dish tightly with foil and bake for 25 minutes.

    Time: PT25M

    Temperature: 425°F

14. Bake Uncovered

    Remove foil and continue baking for another 20 minutes until the top is golden and the edges are crisp.

    Time: PT20M

    Temperature: 425°F

15. Prepare Crunchy Topping

    In a skillet, heat enough oil to cover the bottom. Fry the reserved potato skins until crisp, then transfer to paper towels. Add a knob of butter, then thinly sliced garlic; cook slowly until golden‑brown. Toss in chopped nuts, sage leaves, and 1/2 cup panko; toast until fragrant. Season with salt and pepper.

    Time: PT15M

    Temperature: medium

16. Finish and Rest

    Remove lasagna from oven, let rest for 30 minutes before slicing. Top each serving with a spoonful of the crunchy nut‑sage mixture and a drizzle of extra béchamel if desired.

    Time: PT30M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

38 g

Fiber

5 g