Description
This healthy turkey lasagna recipe combines lean ground turkey with a rich, flavorful tomato sauce, fresh herbs, whole wheat lasagna noodles, and a creamy ricotta mixture. It’s a lighter twist on a classic comfort food, baked to bubbly perfection with mozzarella and parmesan cheeses and fresh basil garnish.
Ingredients
Scale
For the sauce:
- 1 tablespoon extra-virgin olive oil
- 6 cloves garlic, minced
- 1 pound 93% lean ground turkey (or ground turkey sausage for more flavor)
- 1 white onion, finely diced
- 1 teaspoon kosher salt
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomato sauce
- 1 tablespoon pure maple syrup
- ½ cup water
- ¼ cup julienned fresh basil
- 2 teaspoons Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon whole fennel seeds
- ½ teaspoon red pepper flakes
- ¼ teaspoon nutmeg
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
For the lasagna noodles:
- 10 regular, whole wheat, or gluten free lasagna noodles
For the ricotta mixture:
- 1 (15 ounce) container part skim ricotta
- 1 egg
- ¼ cup fresh basil leaves, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the layers:
- ¼ cup packed fresh basil, finely chopped
- 16 ounces fresh whole milk mozzarella, shredded
- ½ cup grated Parmesan cheese
To garnish:
- ¼ cup grated Parmesan cheese
- Fresh basil leaves
Instructions
- Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add ground turkey, diced onion, and kosher salt; cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water, and maple syrup. Add fresh herbs and spices—basil, Italian seasoning, oregano, fennel seeds, red pepper flakes, nutmeg, salt, and pepper—to taste. Cover and simmer on low heat while preparing noodles.
- Cook the lasagna noodles: Bring a large pot of heavily salted water to a boil. Add lasagna noodles and cook for 6-8 minutes until al dente. Drain and rinse under cold water to stop cooking. Alternatively, soak noodles in very warm water for 20-30 minutes instead of boiling. No-cook noodles can also be used but are not preferred.
- Make the ricotta mixture: In a medium bowl, combine ricotta, egg, finely chopped basil, salt, and pepper. Mix until smooth and well incorporated.
- Preheat and prepare baking dish: Preheat the oven to 400°F (200°C). Grease a 9×13 inch baking pan with nonstick cooking spray.
- Assemble the lasagna: Spread 1 ½ cups of turkey meat sauce evenly over the bottom of the baking dish. Layer 5 cooked lasagna noodles on top (4 vertical, 1 horizontal). Spread half of the ricotta mixture over the noodles, sprinkle with 2 tablespoons diced basil, then top with one-third of the shredded mozzarella. Add another 1 ½ cups of the meat sauce over the cheese and sprinkle with ¼ cup Parmesan. Repeat the layers with remaining noodles, ricotta mixture, basil, one-third mozzarella cheese, remaining meat sauce, and ¼ cup Parmesan. Finish with the remaining mozzarella cheese on top.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 20 minutes. For a golden bubbly top, broil for 2 minutes or until the mozzarella is golden brown. Remove from oven and garnish with ¼ cup Parmesan cheese and fresh basil leaves.
- Rest and serve: Let the lasagna cool for 15-20 minutes before slicing to allow it to set. Serve warm. Makes 12 servings.
Notes
- Make it ahead: Assemble the lasagna as directed, cover tightly, and refrigerate one day before baking. When ready to serve, bake as instructed.
- Freezing: This lasagna freezes well. See original post for two methods to freeze and reheat.
Nutrition
- Serving Size: 1 slice (approximate, based on 12 servings)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
