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1
To make the fresh ricotta, line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice and let simmer until curds form about 1-2 minutes.
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2
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain about 1 minute. Transfer curds to medium covered bowl. Chill for about 3 hours. Can be made 2 days ahead.
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3
Once you are done making ricotta (if you're making it yourself), you can begin on the bolognese. Add the olive oil to a large saucepan and bring to medium-high heat. Then add diced carrot, diced onion, and minced garlic. Add 1 teaspoon each of salt and pepper. Saute for about 10 minutes, until soft.
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4
Add the diced and pureed tomatoes to the vegetable mixture. Bring to a vigorous simmer and then add cayenne followed by the ground turkey (or beef). Simmer for about 10 minutes.
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5
Add chopped basil and red wine. Cover the saucepan and let simmer for about 30-45 minutes.
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6
Before getting started on the ricotta filling, turn the oven on to preheat at 375 degrees.
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7
Blend the ricotta with one egg. Then add parmesan, remaining salt and pepper, and then nutmeg. Finally add the well-drained spinach to the mixture and blend well.
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8
To assemble the lasagna, start by adding a little bit of sauce to the bottom of your casserole dish (roughly 14 x 11 inches). This will prevent the pasta from burning and keep the bottom layer moist.
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9
Then add a layer of fresh or no-boil lasagna sheets to the bottom of the casserole dish. Spoon half the ricotta mixture over the pasta with a silicone spatula and smooth into an even layer. Top with one-third of the bolognese sauce. Add about one-third of mozzarella on top. Then repeat.
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10
After assembling your two layers of lasagna, top it off with the remaining third of sauce and remaining third of mozzarella. Cover with foil and cook in the oven 45-60 minutes or until the sauce begins to bubble. During the last ten minutes, take the foil off to let the cheese brown a little bit.
