Raspberry Criminara Lasagna

Here is the recipe for a delicious lasagna featuring my Raspberry Criminara Sauce.

Cook 1 lb Pasta d'oro corn lasagne corte and set aside in cool water.

Take 1 lb Frick's ground ham; cut in half, then into small cubes.  Puree each half in a food processor with 1/4 cup each water and coconut rum and move into large metal mixing bowl.  Peel and dice two large bulbs of elephant garlic and puree each half with 1/4 cup coconut rum, 2 tbsp light olive oil, and 1/4 cup frozen wild blueberries; also add one pinch saffron threads to second batch.  Scrape all into same bowl; run 3 tbsp EVOO through food processor to help clean out and add to bowl.  Add 1/8 tsp ground marjoram, 1 tsp marjoram leaf, 1 tsp ground savory, 1 tsp crushed rosemary, 1/4 tsp ground mace, 1/4 tsp mint, 2 tsp oregano, 3/4 tsp white pepper, 1 tbsp kosher salt, and 6 tbsp Glutino gluten-free bread crumbs.  Stir together well, then add 1 lb ground turkey and stir together with spaghetti spoon.

Preheat oven to 350 F.

Take 4.8 qt glass baking dish and spray with olive oil.  Spoon 2/3 of meat mixture into dish, smoothing with large spatula.  Top with 2 cups raspberry criminara sauce and spread, then half of noodles, using slotted spoon to add.   Take slices of faux smoked gouda and mozarella and break into quarters, creating a checkerboard pattern atop noodles.  Add rest of meat, spreading as much as possible, then rest of noodles over this, and cover with 6 oz capicola. Cover with aluminum foil, place in oven, raise heat to 375 F, and cook for 55 minutes.

Criminara Countdown 2016This is my sixth year running I've made something I call my Criminara sauce.  I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California.  They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration.  My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her.  I often use other stone fruits (nectarines, plums, cherries, apricots, and peaches) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte