Delicious Turkey Lasagna
Servings: 8 People
Ingredients
- 9-12 lasagna noodles NOT no boil!
- 2 tbsp extra virgin olive oil
- 1 cup finely diced yellow onion or 1 small onion
- 4 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lb Shady Brook Farms 93% Lean/ 7% Fat Ground Turkey
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- 2 [14-oz] cans crushed tomatoes
- ½ cup dry red wine
- ½ cup water
- 2 tbsp minced fresh basil leaves
- 1 tsp minced fresh thyme leaves
- 1 [15 oz] container ricotta cheese
- 1 egg lightly beaten
- ¼ cup freshly chopped parsley leaves
- 1 tbsp lemon zest
- ¼ cup grated parmesan cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup freshly shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions, drain, and set aside.
- Meanwhile, heat the oil in a large sided skillet over medium heat. When hot, add the onions, garlic, salt and pepper and cook, stirring, until the onions are translucent, 3 to 5 minutes.
- Increase the heat to medium-high and add the turkey, oregano and pepper flakes (if using). Cook, breaking up the turkey with the edge of a wooden spoon until it is no longer pink and cooked through, about 6 minutes. Add in the crushed tomatoes, wine, water, basil and thyme and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced just slightly. Remove from the heat and set aside.
- Meanwhile, in a medium bowl combine the ricotta, egg, parsley, lemon zest, parmesan cheese, salt and pepper and using a fork, stir until well combined. Set aside.
- To assemble the lasagna, pour 1 cup of the turkey/tomato mixture into the bottom of a 2.5 quart oval baking dish and spread to evenly coat the bottom. Top with 3 of the lasagna noodles. Next, carefully spread ½ of the ricotta mixture over the tops of the noodles to coat evenly. Then, sprinkle with ⅓ of the mozzarella. Top with 1 cup of the turkey/tomato mixture.
- Repeat once again by layering 3 more of the lasagna noodles, spreading the remaining ricotta mixture evenly over the noodles, sprinkling ⅓ of the mozzarella, and topping with 1 more cup of the turkey/tomato mixture.
- For the last layer, top with the 3 remaining lasagna noodles. Spread the remaining turkey/tomato mixture over the top. I like to use a rubber spatula to tuck any of the noodles (should they be sticking out) into the sides so they are no longer poking out. Sprinkle the top with the remaining mozzarella cheese.
- Cover the baking dish with foil and transfer to the oven and bake, covered, for 45 minutes. Uncover and continue baking until the sauce is bubbling, about 15 more minutes. Let rest for 10 minutes before slicing and serving.