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

1. 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
2. Combine ricotta, mozza, 1c of Parmesan and 1/2 c basil in bowl.
3. Place noodles in large bowl. Cover with hot water. Soak until pliable, separating occasionally, about 30 min. Drain well
4. heat oven to 375
5. 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
6. Spread remaining sauce on top, then 1/4 c parmesan
7. 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)