Turkey Lasagna
If you’re on the lookout for a delicious and versatile recipe to elevate your weeknight dinners and lunches, I’ve got you! I adapted the healthy turkey lasagna, originally inspired by Ambitious Kitchen. This hearty and flavorful dish not only satisfies your taste buds but also makes for a perfect weekend meal prep that keeps on giving throughout the week.
I made some modifications that I think you’ll appreciate— The addition of shredded carrots introduces a subtle sweetness to the sauce while boosting its fiber content. Another addition is the incorporation of chopped canned artichoke hearts. This unexpected ingredient brings a burst of flavor, elevating the overall taste of the lasagna. Finally, I substituted a tablespoon of hot honey instead of maple syrup, introducing a hint of heat that complements the savory notes of the dish. To streamline the cooking process, I chose to use no-boil noodles, making this lasagna even more convenient for everyone with a busy schedule.
Ingredients
- Olive oil
- 1 lb 94% lean ground turkey
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup finely shredded carrots
- 1/2 cup chopped canned artichoke hearts
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomato sauce
- 1 tbsp hot honey
- 1/4 cup chopped fresh basil
- 2 tsp Italian seasoning
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 1/4 tsp nutmeg
- 1 tsp salt, plus more to taste
- Black pepper
For the lasagna noodles:
- 10 no-boil lasagna noodles
For the ricotta mixture:
- 1 (15 ounce) container part-skim ricotta
- 1 egg
- 1/4 cup torn or diced fresh basil
- 1/2 tsp salt
- Black pepper
For the layers:
- 1/4 cup packed fresh basil, chopped
- 16 ounces fresh whole milk mozzarella, thinly sliced
- 1/2 cup grated parmesan cheese
To garnish:
- 1/4 cup grated parmesan
- Fresh basil
Directions
- In a large pot or Dutch oven over medium-high heat, add 1 tsp olive oil. Once hot, add garlic and cook for 30 seconds, then add ground turkey, onion, and shredded carrots. Cook until turkey is no longer pink.
- Stir in crushed tomatoes, tomato paste, tomato sauce, artichokes, and hot honey. Add fresh herbs and spices: basil, Italian seasoning, oregano, fennel, red pepper flakes, nutmeg, salt, and pepper. Cover and simmer on low while prepping the ricotta mixture.
- Prepare the ricotta mixture by combining ricotta, egg, basil, salt, and pepper in a medium bowl.
- Preheat the oven to 400 F. Grease a 9×13 inch baking pan with olive oil.
- To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 lasagna noodles on top. Spread half of the ricotta mixture, diced basil, and 1/3 of the mozzarella slices. Add 1 1/2 cups of meat sauce on top and sprinkle with 1/4 cup parmesan. Repeat layers once more.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes. For golden brown cheese, broil the top for 2 minutes. Garnish with 1/4 cup parmesan and extra basil. Let it rest for 10 minutes before serving.
Comments (0)