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.
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 13 x 9inch 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.
Preheat broiler to high. (Keep lasagna in oven.)
Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.
I made 2/3 of a recipe in an 11x7 pan using 4 lasagna noodles, a slice of bacon instead of pancetta, and 93% lean ground beef instead of turkey for the same calorie count. As other reviewers recommended, I halved the red pepper flakes. The sauce was not at all soupy after simmering for the required amount of time. Be sure to broil the top at the end. This makes a delicious lasagna. I served it with CL's Grilled Zucchini with Sea Salt, the Parmigiano-Crumbed variation. A yummy dinner for two of us, with enough left for a second meal.
Wow, this is some of the best lasagna I have had. I love everything cheesy, and this was perfectly balanced (between cheesy and healthy!) I made a couple of small changes based on what I had on hand, and it all turned out delicious. No prosciutto, no celery, 1/2 tsp salt (didn't need any more and probably would have been fine without it), no red pepper flakes, and I used no-boil noodles. Others have said the sauce was soupy. It looked to be while prepping, but when the lasagna came out of the oven it was perfect! Also, I cooked it at 425, but only for the time required by the no-boil noodles (25 min). It was plenty hot and boiling away.All that being said, it did take me a total of about 2.5 hours to make, but then again, I am a bit of a slow cooker :)
I thought this was going to turn out too wet - all that sauce, and only six noodles! - but it came out a-ok. I was worried and cut the red pepper to 1/4 tsp but in the end you couldn't even taste that it was there, so I could have compromised with a 1/2 tsp. If I were to do this again, I would have used a bigger pot to make the sauce - instead of browning the turkey just kind of steamed itself and created a lot of extra liquid because it didn't have enough room in the pan. But over all I thought it tasted pretty good, bearing in mind that you're making a light lasagna. Definately make again.
Excellent lasagna. I made the sauce the day before I made the lasagna as I saw that it was a time consuming dish. I did add extra tomato pasta as the sauce was a bit too liquid and with the standing overnight, I had a nice thick sauce. I froze the leftovers and look forward to having an "easy" dinner soon!
I fell in love with Bolognese sauce about a year ago in Canada, and recipes featuring the sauce intrigue me. I really enjoyed this veggie packed, flavorful version of lasagna. It was a bit time consuming to make, but I think all lasagna recipes are. I used bacon instead of pancetta, ff ricotta, and regular tomato paste. ALso, I used Italian seasoning, and extra seasoning. With only 6 noodles, it wasnt overly heavy, and I enjoyed the cheesiness of the recipe. My husband is indifferent to lasagna - any lasagna - so this is something I could make again since the carrots are so well hidden. it made great leftovers... I might see how well it freezes.
The ricotta/mozzarella cheese combo paired with the excellent bolognese sauce make this my favorite lasagna recipe ever! I added green pepper to the sauce, just because I had half of one in the fridge. I thought it was a good addition. I'll be making this again this week for my mother. Yum!
My husband I thought this was good...not "wow," but good; it's a tasty, leaner, satisfying alternative when you want a lasagna experience without over-the-top fat and calories. Made the recipe as written except used whole-wheat, no-boil lasagna noodles, and these worked great. Next time, I'll reduce the red pepper flakes by half and use a little more tomato paste.
Oh my, this was delicious.
I did not include the carrots or celery.
I used about 3/4 pound of Italian chicken sausage instead 1 pound of ground turkey.
The crushed tomatoes I used included basil, but I still included 1/2 cup of fresh basil. Seemed fine. I could not find unsalted tomato paste.
I decided to wait until the sauce was close to being done before adding salt so that I could add salt to taste. It turned out that I didn't need to add any salt at all. I can't wait to make this again.
This recipe is a keeper! My fussy son & husband both loved it & had seconds. I used the Kraft mozzarella with a touch of cream cheese and it melted nicely. I cooked on 350 because my glass 9x13 cannot be cooked at higher temp. Turned out perfectly. The pepper flakes could be cut down a little for those sensitive to heat, but it didn't overpower the dish as is. The nice thing about 99% lean turkey is it made it light and not greasy or heavy like traditional lasagnas. Mine did not turn out soupy whatsoever, like some reviews mentioned. It is true, I think it's even better leftover.