Bolognese Lasagna

Hands-on:40min

Total: 1 hr.35min

Ingredients

 A lighter take classic Bolognese meat sauce allow for cheese-always good things.

1½ cups coarsely chopped onion

¾ cup coarsely chopped clearly

½ cup coarsely chopped carrot

4 garlic cloves

1 tablespoon olive oil

1 tablespoon unsalted tomato paste

1 ounce diced pancetta

1 pound ground turkey breast

¼ cup white wine

¾ teaspoon kosher salt

¾ teaspoon crushed red pepper

½ teaspoon dried oregano

½ teaspoons freshly ground black pepper

1 cup 1% low fat milk

½ cup chopped fresh milk

1(28-ounce) can crushed tomatoes, undrained

1½ cups part-skim ricotta cheese

6 ounces shredded part-skim mozzarella cheese, divided (about 1½ cup)

1 large egg, lightly cooking spray

6 cooked lasagna noodles

Preparation

1.    Place first 4 ingredients in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomatoes paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt and next 3 ingredients (through black pepper) to pan and 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and 20 minutes.

2.    Preheat oven to 48degrees

3.    Combine ricotta, 1 cup mozzarella cheese, and egg in a small

4.    Spread ¾ cup turkey mixture in bottom of a 13 by 9-inch glass or ceramic 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 layer once, ending with ricotta mixture. Sprinkle remaining ½ cup mozzarella evenly over top. Bake at 425 degrees for 35 minutes.

5.    Preheat broiler to high (keep lasagna in oven)

6.    Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10minutes before serving.