Lasagna with Turkey Sausage Bolognese Is Everything You Want From Comfort Food

Danielle Walsh

Garfield was onto something: Lasagna might be one of the single best foods ever. It’s the ultimate comfort concoction, with its saucy layers of cheese and pasta, and—contrary to popular belief—you don’t have to be an Italian grandma to make it. You don’t even have to be Italian.

Whether you’re making your noodles from scratch in a classic Bolognese preparation, getting your kids to eat their veggies by packing it with squash and broccoli rabe, or even making it vegan and gluten-free, this one-tray dinner is sure to be a crowd-pleaser. Check out 9 other—but equally awesome—ways to make it in the slideshow.

LASAGNA WITH TURKEY SAUSAGE BOLOGNESE
Recipe by Rozanne Gold
Serves 8-10

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Ingredients
2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole-milk mozzarella cheese 
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2x3 1/4-inch no-boil lasagna noodles

Preparation
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.

See more: 11 Comforting Chicken Soup Recipes

Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.

Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.

Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.

Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

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