Lasagna with Turkey Sausage Bolognese

Ingredients

• 0.5 cup carrots diced
• 0.5 cup wine dry white
• 1 cup basil fresh divided chopped
• 3 large garlic clove pressed
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 2 tablespoons oregano fresh chopped
• 1.3 cups parmesan cheese divided freshly grated
• 15 ounce ricotta cheese 
• 5 cups canned tomatoes with added puree (from two 28-ounce cans) crushed
• 1 pound turkey sausage italian
• 1 tablespoon fennel seeds with pestle crushed

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onions, carrot, and fennel seeds; sauté 5 minutes.
3. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes.
4. Add wine; boil 1 minute.
5. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
6. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
7. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes.
8. Drain well.
9. Preheat oven to 375°F.
10. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture.
11. Spread any remaining sauce over.
12. Sprinkle with 1/4 cup Parmesan.
13. Bake lasagna uncovered until heated through and puffed, about 50 minutes.
14. Let stand 10 to 15 minutes and serve.