Hands-on Time
40 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 8
Photo: Brian Woodcock; Styling: Mary Clayton Carl

How to Make It

Step 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 tomato paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook for 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 cook 3 minutes, stirring occasionally. Add milk and basil; cook for 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.

Step 2

Preheat oven to 425°.

Step 3

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

Step 4

Spread 3/4 cup turkey mixture in bottom of a 13 x 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 layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° for 35 minutes.

Step 5

Preheat broiler to high. (Keep lasagna in oven.)

Step 6

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

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