This is not a symetrical lasagna, so its a bit easier to assemble! You can add even more veggies using suggestions at the bottom*, or pair with an appropriately large, fresh salad, so that fulfill the OTL mantra “Half the plate, feel great!” You can replace the ground sirloin with ground turkey, but might need to add a little more spice for flavor. Watch the 3 min. video showing how to put it all together so your own cooking will be easier.
Ingredients:
1 lb(s) lasagna noodles -- whole grain
2 1/2 lb(s) ground sirloin -- or just "beef"
1 onion -- diced
3 garlic clove(s) -- crushed
3 carrots -- shredded
1 tsp thyme -- slightly rounded
1/4 cup(s) tomato paste
1 cup(s) white wine
2 cup(s) beef broth -- divided
3 tbsp butter
3 tbsp flour
1 cup(s) milk
1/3 cup(s) shredded parmesan
Directions
Prep Work: Cook noodles. Shred carrots and chop onion; store separately. (For more veggies see bottom.)
1. Put dry noodles in 13x9 pan and break into pieces approx. 2” wide by pressing down with the palm of your hand. Pour noodles into pot with enough water to cover noodles by a few inches and bring to a boil. Boil noodles until still slightly firm (al dente). Rinse in strainer basket.
2. In large skillet saute onion in olive oil until it begins to look opaque, approx. 3 min. Add meat to pan and after approx. 3-4 min. when still half pink, add carrot, garlic and thyme. Keep stirring until pink is gone and onions opaque; approx. 6 more min.
3. Stir in the tomato paste and simmer 1 min.; then add the wine and simmer 1 min.; then add half of the broth and simmer for up to 5 min. Some of the liquid should disappear so it is not too soupy. Salt and pepper to taste.
4. Toss noodles together with meat sauce in 13x9 pan and preheat broiler.
5. Return wiped skillet to stove and melt butter. Add milk, and then gradually add flour while whisking. Add remaining half of broth and simmer until thickened to coat back of a spoon, adding 1 Tbsp. or more of flour if necessary to thicken.
6. When it has a gravy consistency, pour over meat in pan. Sprinkle cheese and broil just a few minutes to brown the top. Serve with green salad.
MORE VEGGIES: Wash and cut the thick stems off at the bottom of a bunch of kale and saute along with onions. You could also add some diced mushroom here too. Next cut up the rest of the leaves and stems of the kale bunch and add to skillet along with the meat in step #2.
