Lasagna Lovers!

Lasagna!  Yay!  This recipe came from my magazine "Cooking Light."  The latest edition was full of pasta dishes, including about 4 or so different lasagna recipes.  I decided to try the classic one first with just a few minor adjustments.  It turned out extremely well and has been a great meal for leftovers.  I'm almost finished with the entire pan!

** After preparing this recipe, I think when I make it again in the future, I will cut the crushed red pepper back to maybe just 1/2 teaspoon or even 1/4 teaspoon.  While it did add a great kick of flavor, sometimes I thought it was too overpowering.  It was a surprise ingredient that I've never used before in a lasagna that you should try before scaling it back, too.

Classic Light Bolognese Lasagna

1 1/2 cups coarsely chopped onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
4 garlic cloves
EVOO
1 tablespoon tomato paste
1 lb. ground turkey breast
1/4 cup white wine
3/4 teaspoon kosher salt
3/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 cup milk
1 (28 oz) can crushed tomatoes, undrained
1 1/2 cups ricotta
6 oz. shredded mozzarella cheese, divided
1 large egg, lightly beaten
Cooking spray
6 uncooked lasagna noodles

1.  Place onion, celery, carrot, and garlic cloves in a food processor; pulse until coarsely ground.

2.  Heat a medium saucepan over medium-high heat.  Add EVOO, swirl to coat.  Add tomato paste and cook for 1 minute, stirring constantly.  Add turkey and cook for 4 minutes.  Add win; cook for 2 minutes or until liquid evaporates.

3.  Add onion mixture, salt, crushed red pepper, dried oregano, and black pepper.  Cook 3 minutes, stirring occasionally.  Add milk; cook for 3 minutes.  Stir in tomatoes, reduce heat and simmer 20 minutes.

4.  Preheat oven to 425 degrees.

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

6.  Spread a good portion of turkey mixture/sauce in bottom of a 13x9 inch glass baking dish (sprayed with Cooking Spray).  Arrange 3 noodles over turkey mixture.  Top with half of the remaining sauce mixture and then half of the ricotta mixture.  Repeat with layers, ending with ricotta mixture.  Sprinkle remaining 1/2 cup of mozzarella cheese over top.

7.  Bake at 425 degrees for 35 minutes.

8.  Let stand 10 minutes before serving.

Bon appetit!  This one is delicious!