Lasagna with Sausage Ragu Redux

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 28 oz canned tomatoes whole with your hands crushed finely chopped canned
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 0.5 cup wine dry white such as chardonnay
• 1 large eggs 
• 1 pound turkey sausage italian
• 12 ounces lasagne pasta sheets 
• 2.5 cups cottage cheese 1% low-fat ()
• 1 cup milk 1% low-fat ()
• 0.3 teaspoon nutmeg freshly grated
• 2 tbsp olive oil divided
• 0.5 cup onion chopped
• 0.5 cup parmesan cheese divided freshly grated
• 1 teaspoon salt divided
• 1 cup sacremento tomato juice 

Equipment

• food processor
• sauce pan
• oven
• baking pan
• aluminum foil
• kitchen towels

Directions

1. In a large, heavy saucepan, heat 1 tbsp. oil over medium heat.
2. Add onion; saut until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes.
3. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.
4. Add milk and cook over medium heat, stirring, until completely evaporated, 10 to 12 minutes. (The mixture will appear quite curdled at this point.)
5. Add wine and cook until reduced by half, about 3 minutes.
6. Add tomatoes and juice, bring to a boil, lower heat, and gently simmer, uncovered. Cook rag until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp. salt.
7. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper, and the nutmeg until smooth.
8. Preheat oven to 37
9. Cook lasagna noodles according to package directions; don't overcook.
10. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9- by 13-in. baking dish and spread with about 1/2 cup rag.
11. Add a single layer of noodles (for most brands this is 3 sheets per layer).
12. Spread with a third of ragu, then top with another layer of noodles, half the cheese mixture, and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of rag and sprinkle evenly with remaining parmesan.
13. Cover lasagna with oiled foil and bake until hot, 30 minutes.
14. Let stand 15 minutes before serving.