This casual take on lasagna is a hearty way to showcase mini ground turkey meatballs in a tomato sauce. Your kids will be begging for more!
12 oz (375 g) ground Ontario turkey
3 tbsp (45 mL) freshly ground Parmesan cheese
1/4 tsp (1 mL) each salt and pepper
2 tsp (10 mL) canola oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 small zucchini, diced
2 tsp (10 mL) Italian seasoning
1/2 tsp (2 mL) hot pepper flakes
1 jar (700 mL) tomato basil tomato or pasta sauce
3/4 cup (175 mL) water
1 pkg (454 g) penne pasta
2 tbsp (25 mL) butter
3 tbsp (45 mL) all purpose flour
2 cups (500 mL) milk
1/4 tsp (1 mL) freshly grated nutmeg
1/4 tsp (1 mL) each salt and freshly ground
ONE: In a bowl, combine turkey, Parmesan, salt and pepper. Roll into mini meatballs; set aside. In a large shallow saucepan, heat oil over medium heat.
TWO: Cook onion, garlic, pepper, zucchini, Italian seasoning and hot pepper flakes for 8 minutes or until softened and starting to turn golden. Stir in pasta sauce and water; bring to a gently boil.
THREE: Stir in mini meatballs and simmer for about 8 minutes or until meatballs are no longer pink inside.
FOUR: Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and stir into meatball sauce to coat. Spoon into a 13 x 9 inch (3 L) casserole dish.
FIVE: In a saucepan, melt butter over medium heat and stir in flour. Cook, stirring for 2 minutes. Whisk in milk and cook, stirring for about 8 minutes or until starting to bubble and thicken. Stir in nutmeg, salt and pepper. Pour evenly over pasta and bake in 375 F (190 C) oven for about 20 minutes or until bubbly.
Recipe provided courtesy of Turkey Farmers of Ontario.