Directions

1. To make the sauce: Warm 1/2 tablespoon olive oil in a nonstick saucepan to medium heat. Add onion and bell pepper and cook, stirring often, for 5 to 8 minutes, or until softened and slightly cooked down. Add garlic and carrot; sauté for another 1 to 2 minutes. Add both cans of tomato, salt, pepper, basil, and Italian seasoning. Simmer for 1 hour.
2. To make the lasagna: Heat a nonstick frying pan to medium heat and add 1/2 tablespoon olive oil. Add the turkey; sprinkle on the fennel, anise, salt, and pepper. Cook until the turkey is fully done (no longer pink). Turn the heat off and stir in one cup of sauce.
3. In a large bowl, mix the ricotta, parmesan, egg, and parsley. Add salt & pepper to taste if desired.
4. Preheat the oven to 375° F. Take a large lasagna pan. Spoon 3/4 cup of the tomato sauce onto the bottom of the pan. Next, put down one layer of noodles, followed by another 1/2 cup of sauce, evenly distributed. Add a layer of half the turkey, followed by half of the ricotta mixture. Then spoon over 1/2 cup of sauce; add another layer of noodles. Again, place down 1/2 cup of sauce followed by the rest of the turkey and the rest of the ricotta mixture. Finish with a layer of noodles and then the rest of the sauce. You may not use all of the noodles; this is ok!
5. Sprinkle on the mozzarella cheese. Cover with foil; let the lasagna sit for 10 minutes. Bake for 45 minutes, then remove the foil. Increase the heat to 450° F and cook for another 10 minutes or until the cheese is melted. Let sit 5 minutes before cutting into it to serve.