Place first 4 ingredients in a food processor;
pulse until coarsely ground. Heat a medium
saucepan over medium-high heat. Add oil to pan;
swirl to coat. Add tomato paste and pancetta; cook
for one minute, stirring constantly. Add turkey
and cook for 4 minutes, stirring to crumble. Add
wine; cook for 2 minutes or until liquid
evaporates, scraping the browned bits on the
bottom of the pan. Add onion mixture and next 3
ingredients (through black pepper) to pan and cook
3 minutes, stirring occasionally. Add milk and
basil; cook 3 minutes, stirring occasionally. Stir
in tomatoes; reduce heat and simmer 20 minutes.
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Combine ricotta, 1 cup mozzarella and egg in a
small bowl. Spread 3/4 cup turkey mixture in the
bottom of a 13x9 inch pan coated with cooking
spray. Arrange 3 noodles over turkey mixture; top
with half of remaining turkey mixture and half of
ricotta mixture. Repeat layers once, ending with
ricotta mixture. Sprinkle remaining 1/2 cup
mozzarella over ricotta mixture. Bake for 35
minutes.
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