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1
Meat Sauce:
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2
Place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. Transfer to a bowl.
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3
Add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. Set aside.
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4
In a large Dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. Cover and cook over medium heat until onion is soft, 3-4 minutes. Add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. Increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates.
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5
Stir in the tomato paste and cook until it begins to brown, 2 minutes or so. Stir in the turkey and 1 cup of milk. Cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes.
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6
Stir in the tomatoes, 1 cup of broth and the bay leaf. Bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes.
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7
Remove from heat, discard bay leaf and stir in the basil. Add more salt and pepper if needed.
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8
Bechamel (white sauce):
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9
Whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. Bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in remaining 1 teaspoon olive oil and the Parmesan cheese.
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10
Heat oven to 425F and adjust rack to upper-middle position.
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11
Spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. Lay 3 noodles atop sauce. Repeat layers 3 more times, ending with noodles. Spread white sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides.
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12
Bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. Cool on wire rack for 20 minutes before serving.
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13
Make Ahead: The meat sauce and white sauce can be made and refrigerated up to 2 days. Reheat both before assembling lasagna.
