Classic Light Lasagna

Langkah-langkah

1. Place the onion, celery, carrot and garlic in a food processor; pulse until coarsely ground.
2. Heat a medium saucepan over medium-high heat. Add the oil to the pan; swirl to coat. Add the tomato paste and pancetta; cook 1 minute, stirring constantly. Add the turkey, and cook 4 minutes, stirring to crumble.
3. Add the wine; cook 2 minutes or until the liquid evaporates, scraping the pan to loosen the browned bits. Add the onion mixture, salt, red pepper, oregano and black pepper to the pan, and cook 3 minutes, stirring occasionally. Add the milk and basil; cook 3 minutes, stirring occasionally. Stir in the tomatoes; reduce the heat, and simmer for 20 minutes.
4. In a medium bowl, combine the ricotta, mozzarella and egg.
5. Preheat oven to 425°F. Spray a 13x9 inch glass or ceramic baking dish with nonstick spray.
6. Spread ¾ cup of the sauce in the bottom of the prepared dish. Arrange 3 noodles over the sauce; top with half of the remaining sauce and half of the ricotta mixture (I spooned it on and gently spread it over the noodles). Repeat the layers once, ending with the ricotta mixture. Sprinkle the remaining ½ cup mozzarella evenly over the top.
7. Bake for 35 minutes. If your cheese is not golden brown already, you can preheat the broiler and broil the lasagna for 2 minutes (mine was already toasted, so I skipped this step). Let stand for 10 minutes before serving.