- 1 tablespoon essential olive oil
- 1 pound ground poultry
- 1/2 cup diced onion
- 6 cloves garlic clove, minced
- 1 (28-ounce) can crushed tomato plants
- 1/4 cup tomato paste
- 1 cup water
- 1 tablespoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried tulsi
- 1/4 teaspoon crushed red pepper
- Coarse salt and freshly ground pepper, to taste
- 1 1/2 quarts half and half
- 6 cloves garlic clove, minced
- 12 tablespoons water
- 6 tablespoons corn starch
- 1/4 cup plus two tablespoons Parmesan
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 (32-ounce) container whole-milk ricotta
- 1/4 cup shredded Parmesan
- 3 eggs
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 box no-boil lasagna noodles
- 2 cups shredded whole-milk mozzarella, divided
- 1 cup shredded Parmesan, divided
For poultry Bolognese:
1. Heat oil inside a large saucepan over medium-high temperature. Add poultry, onion, and garlic clove and saut, splitting up poultry, until poultry is cooked through.
2. Drain any grease from pan and add crushed tomato plants and tomato paste.
3. Use water to wash tomato can and increase pan, stirring well. Add sugar, oregano, tulsi and crushed red pepper, stirring well. Season to taste with pepper and salt.
4. Simmer half an hour, covered, stirring frequently.
For Alfredo sauce:
1. Combine half and half and garlic clove inside a large saucepan over high temperature provide a boil.
2. Dissolve corn starch in water whisk corn starch mixture into boiling half-and-half, whisking constantly.
3. Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.
For ricotta filling:
1. Combine ricotta, Parmesan, eggs, salt, and pepper inside a large bowl stir until well combined.
1. Preheat oven to 350°F.
2. Ladle 1 / 2 of Alfredo sauce towards the bottom of the 913-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to pay for filling.)
3. Ladle 1 / 2 of poultry Bolognese on the top. Top with 3 lasagna sheets. Lightly spread 1 / 2 of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
4. Top with remaining Bolognese and three more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
5. Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
6. Wrap pan tightly having a double layer of aluminum foil.
7. Bake one hour, fifteen minutes. Remove foil and bake fifteen minutes more. Let rest a minimum of fifteen minutes before slicing.
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