TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE

For Sauce:
2 large onions, chopped
4 garlic cloves, minced
2 TB olive oil
1 1/2 lbs. ground turkey
2 carrots, chopped fine
1 red bell pepper, chopped fine
A 28-oz cans whole tomatoes with thick puree
1 1/2 cups dry red wine
1 tsp. dried basil crumbled
3/4 tsp. dried thyme, crumbled
1/4 tsp. dried red pepper flakes
Pinch of allspice

2 cups ricotta
1 egg lightly beaten
2 chopped scallions
12 no boil lasagna sheets
3 cups grated mozzarella
1/4 cup grated Parmesan

In a heavy kettle cook onions and 3/4 of garlic in oil over moderately low heat, stirring occasionally until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes. Preheat oven to 375 F. In a bowl, stir together ricotta, egg, scallions and salt and pepper. Pour 1 cup sauce in baking dish, cover with 3 lasagne sheets. Spread 2 cups sauce over pasta. Drop 1/3 ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture and make 2 more layers. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with parmesan and remaining mozzarella. Cover with foil and bake 30 minutes. Uncover and bake 10 additional minutes. Let stand 5 minutes before serving. Serves 8 as main course.