- 1 1/2 cups coarsely chopped onion
- 3/4 cup coarsely chopped celery
- 1/2 cup coarsely chopped carrot
- 4 garlic cloves
- 1 tbls olive oil
- 1 tbls unsalted tomato paste
- 1 ounce diced pancetta
- 1 pound ground meat
- 1/2 cup white wine
- 3/4 tsp salt
- 3/4 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 cup 1% low fat milk
- 1/2 cup chopped fresh basil
- 1 (28-oz) can crushed tomatoes, undrained
- 1 1/2 cups ricotta (or mozzarella)
- 6 oz shredded mozzarella (1 1/2 cups)
- 1 large egg, lightly beaten
- cooking spray
- 6 lasagna noodles (cooked or oven ready)
- Preheat oven to 450.
- 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 ground meat 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 2 minutes, stirring occasionally.
- Add milk and basil; cook for 3 minutes, stirring occasionally.
- Stir in tomatoes; reduce heat, and simmer 20 minutes.
- Combine ricotta, 1 cup mozzarella and egg in a small bowl (or 2 1/2 cups mozzarella if not using ricotta)
- Spread 3/4 cup meat mixture in bottom of a 13×9 glass or ceramic baking dish coated with cooking spray
- Arrange 3 noodles over turkey mixture; top with half of remaining meat 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 34 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 for 10 minutes.
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