Turkey Lasagna
Ingredients
- 12 oz. lasagna noodles cooked and drained according to package instructions
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 lb. ground turkey 93% lean
- 28 oz. tomato sauce unseasoned
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 1/2 tsp sugar
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 15 oz. ricotta cheese
- 2 large eggs
- 16 oz. mozzarella cheese reserve 1 1/2 cups for topping
- 1 cup Parmesan cheese reserve 1/4 cup for topping
Instructions
- Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles as per the package instructions until al dente. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes. Add the ground turkey, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add to the skillet the tomato sauce, tomato paste, dried oregano, dried basil, sugar, kosher salt, black pepper, and red pepper flakes. Stir. Simmer on LOW for 5 minutes to meld the flavors. Taste and adjust seasoning as needed.
- In a separate bowl, combine the ricotta cheese, eggs, mozzarella, and Parmesan. Mix well until you have a smooth, creamy cheese mixture.
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Place a layer of cooked noodles over the sauce. Spread a portion of the cheese mixture over the noodles. Repeat the layers, finishing with the last of the meat sauce.
- Sprinkle the reserved mozzarella and Parmesan cheeses over the top layer of sauce. Bake for 30 minutes, until the cheese is melted and bubbly.
- Let the lasagna stand for 10 minutes after baking. Slice, serve, and enjoy!
Tried this recipe?Let us know how it was!