Turkey Lasagna

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2 1/2 cups uncooked wide egg noodles (8 oz.)

1 cup jarred tomato sauce, plus extra, warmed, for serving

1 1/2 cups Italian Fontina cheese, shredded (6 oz.)

2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped

1 small rib celery, thinly sliced

1 pound ground turkey

1 tablespoon all-purpose flour

1 cup half-and-half

1 teaspoon salt


1/4 cup chopped flat-leaf parsley

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