In a large sauce pot over medium-high heat, warm olive oil. Add onions and cook for about 5 minutes. Add turkey breast, salt, black pepper, and red pepper flakes. Cook for 5 more minutes, breaking up turkey into small chunks with a spatula or wooden spoon.
Add garlic and walnuts. Mix well and cook for an additional 1 to 2 minutes, stirring constantly. Add tomato paste, basil, oregano, thyme, parsley, paprika, Worcestershire sauce, canned tomatoes, and carrots. Mix ingredients well. Reduce to a simmer and cook for a minimum of 30 minutes, stirring occasionally. Add yoghurt just at end of cooking time, stir in gently, and remove from heat.
When sauce is ready, cook pasta according to manufacturer’s directions and drain.
Meanwhile, make the filling: Combine ricotta and spinach leaves in a food processor, pulsing until well blended. Transfer mixture to a medium bowl and fold in beaten eggs.
Cover the bottom of a 13x9-inch baking dish with a layer of lasagna noodles. Spoon 1/3 of the meat sauce over the pasta. Sprinkle with 1/3 of the parmesan cheese, then spread 1/2 of the ricotta mixture on top. Place another layer of pasta on top and repeat with 1/3 of the meat sauce, 1/3 of the parmesan, and the remaining ricotta mixture. Place a final layer of pasta on top and cover with the remaining meat sauce and parmesan cheese.
Bake at 350ºF for about 50 to 60 minutes or until bubbly. Let sit 5 minutes before cutting.
Makes 12 servings.
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