Step 1

Preheat oven to 350.

Step 2

Heat oil in a large pot (or use a Dutch oven) over medium heat.

Step 3

Add shallots and carrots and sauté for 2-3 minutes, until tender.

Step 4

Add ground turkey to the pan, season with salt and pepper and cook until browned and cooked through, breaking up with a spoon as it cooks.

Step 5

Add the tomato sauce and red wine, bring to a simmer then reduce heat to medium-low and cook for 10 minutes.

Step 6

Add cream cheese to the skillet and stir until it’s melted into the sauce.

Step 7

Break lasagna noodles into 3-4 pieces each and nestle them into the sauce so they are covered (and not sticking out the top).

Step 8

Tuck mozzarella cheese slices in among the noodles and layer the rest on the top of the pot.

Step 9

Transfer the pot to the oven and bake at 350 for 20 minutes, until noodles are al dente, cheese is melted and everything is bubbly.

Step 10

Let stand for 5-10 minutes, to let it set up, before scooping and serving.