This lasagna is the perfect cooking project for a cozy weekend afternoon. Homemade pasta, Bolognese, and bechamel take some time, but they are more than worth the effort. Pull on a snuggly sweater and imagine kneading beautiful pasta while a delicious sauce simmers on the stove. Or save time and make the Bolognese in advance. The flavors will meld in the fridge, making it even more delicious. Kale adds a nutritional boost and nutty, earthy flavor to the pasta, while turkey lightens the Bolognese, so whether you’re feeling sensible or indulgent, this beautiful lasagna is for you. (But seriously, don’t skimp on the bechamel! Life is too short for store-bought ricotta.)

Ingredients

220g emmer wheat (bluebird grain farms)
180g white bread flour
1/4 cup dehydrated kale leaves (badia)
Pinch of kosher salt
4 eggs room temp
Olive oil as needed

Marinara

1 carrot
1 celery
1/2 small onion
1/4 cup of red wine
1lb ground turkey
1 lg can Cento Whole San Marzano tomatoes
Splash of milk
Parm

Bechamel

1/4 c butter
1/4 c flour
2 1/4 c 2% milk
4 cloves confit garlic
Salt
Pepper
Nutmeg

Bolognese:

Finely chop the onion, carrot, and celery or pulse in a food processor.

Heat oil in a large, heavy pot over medium heat. Add the vegetables and cook until softened. Add the turkey breaking up the meat with a wooden spoon until the moisture is almost completely evaporated and the meat is well browned for 25–30 minutes. Season with salt and pepper to taste.

Add wine to the pot and bring to a boil, scraping up browned bits from the bottom of the pot for about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated 8–10 minutes. Add tomatoes and bring to a boil, reduce heat, and simmer. You can add water (or broth) if the sauce looks dry. Allow to simmer for an hour or so.

*Sauce can be made 2 days ahead. The longer, the better to achieve more depth of flavor.

FRESH PASTA DOUGH AND NOODLES

Using a stand mixer, start by slowing mixing the flours and eggs. Add the salt (or not) and kale flakes. Add a touch of olive oil - just a teaspoon at a time until the dough starts to come together. Knead in the machine for a few minutes, and then knead by hand until smooth and the dough holds the indentation of your thumbprint.

Wrap in plastic wrap and let sit for 30 minutes. If you don’t plan to use the dough immediately, let it sit in the fridge and pull it out 45 minutes before you plan to roll it.

Divide the dough ball into 8 pieces and roll to desired thickness. If using a Kitchen Aid Mixer, roll through 7 or 8.

BÉCHAMEL

Heat the butter in a medium saucepan over medium heat until melted. Add flour and cook, whisking for 1 minute or until the flour smell is gone. Whisk in warm milk, ½-cupful at a time. Bring the sauce to a boil, reduce heat, and simmer, whisking often, until thickened, 8–10 minutes or so; add nutmeg and garlic, and season with salt and pepper. Remove from heat and cover until ready to use.

*Béchamel can be made 1 day ahead. Keep covered and chill.

ASSEMBLY

Preheat the oven to 350°. Coat a 13x9” baking dish with butter.

Spread ¼ cup béchamel in the prepared dish to prevent sticking. Top with a layer of noodles, spread over ¾ cup Bolognese sauce, then ½ cup béchamel, and top with ¼ cup Parmesan. Repeat the process until you run out of noodles. I like to finish the top layer of noodles with just béchamel and parmesan and dot with butter Bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.

Kale Lasagna w/Turkey Bolognese