Description
This healthy turkey lasagna is a lighter twist on the classic, made with lean ground turkey, rich cheeses, and a flavorful tomato sauce. It’s the perfect comfort food for any night!
Ingredients
Scale
- 1 lb ground turkey
- 9-12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
- 2 cups tomato sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
- 1 cup fresh spinach
Instructions
- Cook the Noodles: Boil lasagna noodles according to the package instructions. Drain and set aside.
- Cook the Turkey: In a large skillet, heat olive oil over medium heat. Brown the ground turkey, breaking it apart as it cooks. Once browned, add chopped onion, garlic, and cook until softened.
- Make the Sauce: Stir in tomato sauce, basil, oregano, salt, and pepper. Simmer for 15-20 minutes to let the flavors meld.
- Prepare the Cheese Layer: In a bowl, combine ricotta cheese, 1 ½ cups mozzarella, Parmesan, and egg. Season with a pinch of salt and pepper.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9x13 baking dish, spread a thin layer of turkey sauce. Layer noodles, ricotta mixture, turkey sauce, and mozzarella cheese. Repeat layers and top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Veggie Add-Ins: Add spinach, zucchini, or mushrooms for extra nutrition and flavor.
- Cheese Variations: Swap mozzarella for other melty cheeses like provolone or fontina for a different taste.
- Freezer-Friendly: Prepare ahead of time and freeze for up to 3 months. Bake directly from the freezer (increase cooking time).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g