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Ingredients
  • subheading: RED SAUCE:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves fresh garlic, finely minced (see garlic tutorial here)
  • ½ large onion, diced (about ½ cup)
  • 8 ounces mushrooms, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • subheading: WHITE SAUCE:
  • 3 cups milk (not skim, I used 1%)
  • 5 tablespoons flour
  • 4 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • subheading: LASAGNA:
  • 9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
  • 1 pound ground turkey
  • 1 pound mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, shredded
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