Turkey Lasagna recipe
|Prep time||45 minutes|
|Cook time||45 minutes|
|Total time||1 hour, 30 minutes|
|Meal type||Lunch, Main Dish|
|Allergy list||Egg, Wheat|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 tablespoons olive oil
- 1lb lean ground turkey
- ½ medium onion (minced)
- 2 cloves garlic (minced)
- 1 ½ tablespoons dried oregano
- ½ teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1 cup parmesan reggiano cheese
- 5 cups janie's marinara sauce
- 2 cups part skim ricotta
- 1 box lasagna noodle
- 2 heaped tablespoons salt for pasta water
- 1 tablespoon fresh parsley
In a large skillet, add olive oil over medium heat.
Add your minced garlic and onions and saute until translucent.
Add your ground lean turkey meat, oregano, salt and pepper and cook until almost no pink color is visible, roughly 8 minutes.
Set your gournd turkey mixture to the side and turn off heat.
Meanwhile, preheat your oven to 190°C / 375°F / Gas Mark 5 and bring an extra large pot of water to a boil. Add your salt once it's boiling.
Stir the water to make sure the salt is dissolved and then add your lasagna pasta noodles. Cook the pasta 2 minutes before the instructions on the box say to cook the pasta to. We want al dente pasta so when it bakes it will be cooked perfectly . Make sure to stir the pasta every other minute to allow the noodles to cook evenly and not stick together.
Drain the noodles. Now it's time to assemble the lasagna.
In a large glass baking rectangle shaped dish 23x33cm (9x13") ladle a layer of the marinara on the bottom.
Add a single layer of the pasta overlapping the pasta sheets by half so there is no way the lasagna will fall apart when you cut the lasagna to serve.
Layer a thin layer of ricotta over the pasta sheets.
Sprinkle a single layer of the turkey meat over the ricotta.
Layer a quarter of the parmesan cheese over the turkey meat.
Repeat starting with the marinara sauce, the the noodles and so forth until your baking dish is full.
Layer the last bit of parmesan cheese on top so it creates a crust for the top of the lasagna.
Put aluminum foil over the top of the baking dish and place in the oven for 30 minutes.
Remove the aluminum foil and bake for another 15 minutes.
Serve warm. I like to put an extra dollop of the marinara sauce on top right before serving with the parsley to decorate.
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