olive oil, plus 1/2 tablespoon, divided
small sweet onion, diced
green bell pepper, diced
small carrots, grated
can (28 ounces) of Muir Glen crushed tomatoes
can (14 1/2 ounces) of Muir Glen diced tomatoes
freshly ground black pepper
1 1/2 teaspoons
For the lasagna:
shredded, part-skim mozzarella
fat-free ricotta cheese
fresh parsley, finely chopped
box no-boil-necessary lasagna noodles
In This Recipe
To make the sauce: Warm 1/2 tablespoon olive oil in a nonstick saucepan to medium heat. Add onion and bell pepper and cook, stirring often, for 5 to 8 minutes, or until softened and slightly cooked down. Add garlic and carrot; sauté for another 1 to 2 minutes. Add both cans of tomato, salt, pepper, basil, and Italian seasoning. Simmer for 1 hour.
To make the lasagna: Heat a nonstick frying pan to medium heat and add 1/2 tablespoon olive oil. Add the turkey; sprinkle on the fennel, anise, salt, and pepper. Cook until the turkey is fully done (no longer pink). Turn the heat off and stir in one cup of sauce.
In a large bowl, mix the ricotta, parmesan, egg, and parsley. Add salt & pepper to taste if desired.
Preheat the oven to 375° F. Take a large lasagna pan. Spoon 3/4 cup of the tomato sauce onto the bottom of the pan. Next, put down one layer of noodles, followed by another 1/2 cup of sauce, evenly distributed. Add a layer of half the turkey, followed by half of the ricotta mixture. Then spoon over 1/2 cup of sauce; add another layer of noodles. Again, place down 1/2 cup of sauce followed by the rest of the turkey and the rest of the ricotta mixture. Finish with a layer of noodles and then the rest of the sauce. You may not use all of the noodles; this is ok!
Sprinkle on the mozzarella cheese. Cover with foil; let the lasagna sit for 10 minutes. Bake for 45 minutes, then remove the foil. Increase the heat to 450° F and cook for another 10 minutes or until the cheese is melted. Let sit 5 minutes before cutting into it to serve.