Classic Lasagna Recipe with Turkey
A hearty Italian classic made a little healthier!
Servings 12 servings
Calories 413kcal
Ingredients
- 2 tablespoons oil
- 1 cup white onion or one small onion
- 2 large garlic clove minced
- 1 and 1/2 pounds ground turkey
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- ¼ cup fresh parsley chopped fresh, divided (2 tablespoons dried parsley)
- ½ cup basil chopped fresh, or 2 tablespoons dried basil
- 2 teaspoons salt adjust to your taste
- 1 teaspoon black pepper freshly ground
- ½ pound lasagna noodles
- 15 ounces cottage cheese or cricotta cheese
- 1 cup parmesan cheese plus 1/4 cup for sprinkling on the top
- 1 extra-large eggs lightly beaten
- 1 pound mozzarella thinly sliced or shredded
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a 10 to 12-inch skillet. Add the onion and cook until translucent about 4 to 5 minutes. Add the garlic and cook for 1 more minute. Next, add the turkey and cook until no longer pink. This will take 7 to 8 minutes.
- To the skillet with turkey, add the tomatoes, tomato paste, 2 tablespoons parsley, basil, 1 and ½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over low heat, for 30 minutes, until thickened.
- While the sauce is simmering, boil the noodles to al dente. Drain.
- In a medium bowl, combine the ricotta, 1 cup of Parmesan, egg, the remaining parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
- Ladle ⅓of the sauce into a 9x13-inch baking dish. Spread the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
- Sprinkle with ¼ cup parmesan. Bake for 30 minutes, until the sauce bubbles.
- Allow the lasagna to cool 10 minutes before cutting and serving.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat covered in the oven or microwave.
Nutrition
