Preparation of Green Lasagna with Turkey Ragù

• To prepare Turkey Lasagna, first prepare the dough for the lasagna.

  Of course, if you are short on time, you can use the pre-packaged dried ones, but you need to boil and dry them.

• If you use frozen spinach, thaw them well and chop them finely, then squeeze them.

  Set aside for a moment.

• In a bowl or your food processor, break the eggs, add the sifted flours together, salt, and extra virgin olive oil, and start kneading.

  After a few minutes, add the reserved spinach and continue kneading until everything is well combined.

• Turn the dough onto the work surface and knead it to compact it, form a ball, and let it rest well covered for at least 30 minutes.

• Meanwhile, while the dough for the lasagna rests, focus on the preparation of the turkey ragù, then peel and chop onion, carrot, and celery very finely.

• If you have a meat grinder and have bought a whole piece of turkey, remove the skin and bones, then grind it well.

• Sauté the vegetables with a little extra virgin olive oil until they start to become transparent, then add the ground turkey.

  Salt and pepper, mix well, and if you see it is very dry, add another tablespoon of oil, then brown the meat.

• Add the tomato puree (if you prefer, you can use peeled tomatoes, breaking them with the back of a spoon) and mix well to flavor, adding more salt.

  Cook the turkey ragù for another 25/30 minutes, adding hot water if it becomes too dry.

• Now that the ragù is ready, take the dough for the lasagna and roll it out into a thin sheet using a rolling pin, dusting it with a little semolina flour.

  Never dust with flour because it would be absorbed by the sheet, if you have a pasta machine, use it to roll out the sheet faster.

• Cut the sheet for the Ragù Lasagna to the size of the baking dish you intend to use.

• Preheat the oven to 428°F (220°C) , then spread some ragù on the bottom of the baking dish, place a spinach sheet on top.

• Cover generously with ragù, sprinkle with grated cheese and pieces of mozzarella.

  Proceed with the second sheet, more ragù, grated cheese, and mozzarella.

• Complete the green lasagna with mozzarella, grated cheese, and some pats of butter.

  Cover the baking dish with parchment paper and bake in the middle rack of the oven.

• Bake the Green Lasagna with Turkey Ragù for the first 20 minutes with the parchment paper, then remove it and finish baking for another 10/15 minutes.

• Remove from the oven, letting it rest for a few minutes before serving.

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