Description
This Simple Ground Turkey Lasagna is a wholesome, flavorful twist on classic lasagna, featuring lean ground turkey simmered in a rich, seasoned tomato sauce, layered with a creamy ricotta mixture, tender lasagna noodles, and a blend of mozzarella and parmesan cheeses. Perfect for a family dinner, this recipe balances hearty protein and aromatic herbs for a satisfying Italian-inspired meal.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil (Bertolli Extra Virgin preferred)
- 8 garlic cloves, freshly minced
- 1 lb ground turkey
- 1 onion, finely diced (1/4-inch pieces)
- 1.5 tsp salt
- 28 oz crushed tomatoes (Hunt’s recommended)
- 6 oz tomato paste
- 15 oz tomato sauce
- 1 tbsp maple syrup
- 1/2 cup water
- 1/2 cup basil
- 2.5 tsp Italian seasoning
- 2.5 tsp oregano
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 1/4 tsp nutmeg
- 1.5 tsp salt
- Freshly ground black pepper, to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg, beaten
- 1/4 cup basil, chopped
- 3/4 tsp salt
- Freshly ground black pepper, to taste
Assembly
- 10 lasagna noodles, boiled al dente
- 1/4 cup basil, chopped
- 20 oz mozzarella cheese (Galbani whole milk preferred), shredded
- 1/4 cup parmesan cheese
- 3/4 cup parmesan cheese
- Additional 1/4 cup parmesan cheese (for topping)
- Fresh basil, for garnish
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onions and sauté until translucent and fragrant, about 3-4 minutes. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks.
- Add Tomatoes and Seasoning: Stir in crushed tomatoes, tomato paste, and tomato sauce. Add maple syrup, water, basil, Italian seasoning, oregano, fennel seeds, red pepper flakes, nutmeg, salt, and freshly ground black pepper. Simmer the sauce uncovered over low heat for 30-35 minutes, stirring occasionally, until thickened and flavorful.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese with the beaten egg, chopped basil, salt, and pepper. Mix thoroughly to create a creamy, cohesive cheese layer for the lasagna.
- Cook Lasagna Noodles: Boil lasagna noodles in salted water until al dente according to package instructions, about 8-10 minutes. Drain and lay flat on a sheet of foil or parchment paper to prevent sticking.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3-4 noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, sprinkle some chopped basil and shredded mozzarella, then a sprinkle of parmesan. Repeat layering two more times in the same order.
- Top and Bake: Finish the top layer with noodles, remaining meat sauce, mozzarella, and the final 1/4 cup parmesan cheese. Cover the dish tightly with foil.
- Bake: Bake in the preheated oven for 25 minutes covered, then remove the foil and bake an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- Boiling the noodles al dente prevents the lasagna from becoming mushy after baking.
- Using whole milk mozzarella provides a creamier texture and better cheese pull.
- Adjust seasoning to taste, especially the salt and red pepper flakes for preferred spice level.
- If time is short, no-boil noodles can be used but ensure enough sauce moisture for proper cooking.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- Maple syrup balances acidity in the tomato sauce and can be substituted with a small amount of sugar if preferred.
