Turkey Tomato and Mozzarella Lasagna
alt.cooking-chien/Paul G/1999

2 large onions
4 large garlic cloves, minced
2 Tbsp olive oil
1 1/2 pounds ground turkey
2 carrots, chopped fine
1 large red bell pepper, chopped fine
1 28 oz can whole tomatoes
1 1/2 cups dry red wine
1 1/2 tsp dried basil, crumbled
3/4 tsp dried thyme
1/4 tsp dried hot pepper flakes
1/8 tsp ground allspice
15 ounces part-skim ricotta cheese
1 large egg, beaten slightly
2 scallions, chopped
12 sheets of dry (no boil) sheets lasagna pasta
12 ounces part-skim mozzarella cheese, grated
1/4 cup freshly grated Parmesan cheese

Cook onions and 3/4 of the garlic stirring occasionally over moderate heat. Add turkey, carrots, and the bell pepper . Cook stirring to break up the turkey.

Stir in tomatoes, wine, herbs, spices and salt and pepper to taste. Stir in remaining garlic and simmer for 5 minutes.

In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste. Pour 1 cup sauce into a baking dish and cover with lasagna sheets. Spread about 2 cups sauce over pasta. Drop one third ricotta mixture by spoons over and spread with a spoon. Sprinkle with mozzarella and layer two more times doing the same thing.

Sprinkle with remaining Parmesan and mozzarella and bake covered with foil for 30 minutes. Remove foil and bake 10 minutes more.