Pinch Kosher salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 white onion, chopped
1 pound ground wild turkey
4 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15-ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream or half-and-half
Ricotta cheese, for topping
- In large pot of salted boiling water. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
- Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the turkey, garlic and oregano and cook until is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the broth, tomatoes and water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.
- Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
— Jeremiah Doughty