Two Sauce Weeknight Lasagna Bowls

This is one of my go-to comfort meals. Really, how can you go wrong with creamy, cheesy pasta topped with a hearty meat sauce? You can't go wrong. 


It's wonderful.

Thank you, Rachael Ray! You can find her original Two Sauce Lasagna Bowl recipe here.  I can just imagine that hers is even better because it has pancetta and ground beef. But even with skipping the good stuff, and substituting healthier ground turkey, it is still soooo delicious!

My kids saw the carrots and they were all, "Ewww! Carrots in pasta?" And then they loved it. After they were finished, I pointed out how they had also just eaten onions. They looked at me like I was crazy. 

Point: Mommy.

Two Sauce Weeknight Lasagna Bowls

1 pound Campanelle pasta

2 tablespoons extra-virgin olive oil

1  1/4 pounds ground turkey

1 large carrot, finely chopped

1 medium onion, chopped

3 cloves garlic, 2 chopped or grated, 1 peeled

1/2 teaspoon allspice, a couple of pinches

Freshly ground black pepper

1 bay leaf

6 oz can tomato paste

1/2 cup dry red wine

2 cups beef stock

3 tablespoons butter

3 tablespoons flour

2 cups milk

Nutmeg, to taste

1/2 cup grated Parmigiano Reggiano, plus some to pass at table

A handful fresh parsley leaves, finely chopped

Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add ground turkey and break it up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

Enjoy!