Turkey/Sausage Lasagna
- 2 Tbsp olive oil
- 2 c. chopped onions
- 1/2 c diced carrot
- 1 Tbsp fennel seeds crushed
- 1 lb. spicy Italian turkey sausages, casings removed
- 3 garlic cloves, pressed
- 1/2 c dry white wine
- 5 c crushed toms with added puree
- 1 c chopped fresh basil, divided
- 2 Tbsp chopped fesh oregano
- 1-15 ounce container ricotta cheese
- 3 c packed, coarsely grated mozzarella
- 1 1/4 c freshly grated Parmesan, divided
- 16 no-boil lasagna noodles
- Cook onions, carrot and fennel sees in oil until soft. Add sausage and garlic. cook through, breaking into pieces. Add wine, boil 1 min. Add toms, 1/2 c basil and oregano. Bring to a boil. Reduce heat, summer until thick. Season with s&p
- Combine ricotta, mozza, 1c of Parmesan and 1/2 c basil in bowl.
- Place noodles in large bowl. Cover with hot water. Soak until pliable, separating occasionally, about 30 min. Drain well
- heat oven to 375
- Spread 1c sauce over bottom of 13x9x2 inch glass baking dish. Cover with 4 noodles. Drop 1/4 of cheese mix over and spread out. Top with 1 c sauce, then 4 noodles and 1/3 of remaining cheese. Repeat 2 times
- Spread remaining sauce on top, then 1/4 c parmesan
- Bake uncovered for about 50 min. Let stand for 10-15 min
olive oil, onions, carrot, fennel seeds crushed, turkey sausages, garlic, white wine, toms, fresh basil, fesh oregano, ricotta cheese, mozzarella, parmesan, lasagna noodles
Taken from www.epicurious.com/recipes/member/views/turkey-sausage-lasagna-50128263 (may not work)