Char's Turkey Ragu & Ricotta Filled Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 pound turkey, ground
• 5 links turkey sausages, meat removed from casings
• 2 tablespoons crushed Italian seasoning, dry
• 1/2 bottle dry red wine
• 2 large cans diced tomatoes, not drained
• 1 small can tomato sauce
• 1 tablespoon tomato paste
• 1 cup fresh basil
• 1/2 cup parsley, minced
• 1 recipe Ricotta Filling
• 2 cups mozzarella cheese, grated
• 1 cup parmesan cheese
• 1 recipe Char's Fresh Pasta

Method

• Ragu: Place olive oil in hot sauce pot. Add onions and sweat. Add garlic and cook for 1 minute. Add turkey and uncased turkey sausage. Cook until cooked through. Sprinkle with seasoning. Cook 2-3 minutes. Add wine and cook 5 minutes. Add tomatoes, tomato sauce and paste. Add 1 cup more wine or water to thin if needed. Cook slowly for 2-3 hours.
• Meanwhile, grate cheeses and make ricotta filling.
• When sauce is about finished, make pasta as directed. Add fresh basil and parsley to sauce and cook last 5 minutes. Turn off sauce when done.
• Roll out pasta into sheets*. Prepare lasagna as you roll out pasta.
• 1. Place about 1-1 1/2 cup sauce on bottom of 9x13" pan.
• 2. Top with pasta sheets (two side by side, cut to fit).
• 3. Top with about 1 cup sauce. Top with 1/3 of mozzarella and 1/3 of parmesan.
• 4. Top with pasta, top with ricotta filling.
• 5. Top with pasta, top with sauce and cheeses as before.
• 6. Top with pasta, top with ricotta filling.
• 7. Top with pasta, top with sauce and remaining cheese.
• Bake at 375F for about 40-45 minutes until hot, bubbly and puffy.
• *There is no need to boil fresh pasta first.

Notes