2 Pounds Ground Turkey, Crumbled
¼ Cup Butter
1 Large Onion, Finely Chopped
1 Clove Garlic, Minced or Pressed
1 Can Tomato Paste
1 Large Can Tomatoes
¾ Cup Dry White Wine
1 tsp Salt
1 tsp Basil
½ tsp Oregano
¼ tsp ground Nutmeg
¼ tsp Thyme
½ Cup Parsley, Chopped
8 oz. Lasagna Noodles
Boiling salted water with a few drops of olive oil.
2 Cups (1 lb) Ricotta Cheese
3 Cups Monterey Jack Cheese, shredded
½ Cup Parmesan Cheese, shredded
Preheat oven to 350 degrees.
In a large deep frying pan or dutch oven, brown the turkey meat in heated butter.
Mix in onion and continue cooking until soft.
Stir in garlic, tomato paste, tomatoes and their liquid, wine, salt, basil, oregano, nutmeg and thyme.
Bring to a boil, cover, reduce heat and simmer 20 minutes.
Uncover and continue cooking, stirring occasionally, until liquid is reduced by about half, 20 to 30 minutes.
Remove from heat, add parsley.
While sauce is cooking, cook lasagna noodles in boiling water according to the directions on the package, stirring occasionally, until just tender.
Drain, rinse with cold water and drain again.
In a large shallow greased baking dish about 13X9 inches, spread about one third of the meat sauce; top with one third of the lasagna, the 2/3 cup ricotta cheese and 1 cup jack cheese.
Repeat layers twice, ending with cheeses.
Sprinkle top with parmesan cheese.
Bake uncovered, in a 350 degree oven for 35 to 45 minutes until center is heated through and top is browned.