Place onion, celery, carrot, and garlic in a food processor. Pulse until coarsely ground. Heat a medium saucepan over medium high heat. Add oil to pan and swirl to coat. Add tomato paste and pancetta. Cook for 1 minute, stirring constantly. Add turkey and cook for 4 minutes, stirring to crumble. Add wine and cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, red pepper, oregano, and black pepper to pan and cook 3 minutes, stirring occasionally. Add milk and basil. Cook for 3 minutes, stirring occasionally. Stir in tomatoes. Reduce heat, and simmer 20 minutes.
Preheat oven to 425. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.
Spread 3/4 cup turkey mixture in bottom of a 13x9 glass baking dish coated with cooking spray. Arrange 3 noodles over turkey mixture. Top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, endingn with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425 for 35 minutes.
Preheat broiler to high, keeping lasagna in oven. Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.
Originally Submitted
9/6/2013
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