Turkey Lasagna

18 Sep

A coworker of mine brought this lasagna to work one evening last week and was ranting and raving about how good it was. She let me try a bite of it and I had to fight every urge to not grab the rest of it from her hands. It was delicious. Unlike any other lasagna I have ever had. Not too saucy, meaty, or cheesy. Just the right amount of all three!

And then I found out it was one of Ina Garten’s recipes! I absolutely love her! And now I had to make it!

Little did I know that Zach doesn’t even really like lasagna. Thought I knew just about everything about him after ten years, but apparently not. Luckily he is a good sport about eating just about everything I place before him and dished up a huge piece. After his first bite he said, “If we ever open a restaurant, this would definitely be on the menu.” Phew! So glad he loved it as much as I did! Meaning it will probably be making frequent appearances on our dinner table!

Turkey Lasagna

2 tablespoons olive oil

1 medium yellow onion, chopped

2 gloves of garlic, minced

1 pound ground turkey

1 teaspoon italian seasoning

1- 28 ounce can crushed tomatoes

1- 6 ounce can tomato paste

1/2 cup chopped fresh basil

1 teaspoon pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on top

1 large egg, lightly beaten

2 tablespoons parsley

2 cups shredded mozzarella cheese

Heat the olive oil in a large skillet. Add the onion and saute over medium-low heat for five minutes, until translucent. Add the garlic and cook for an additional minute. Add the ground turkey and cook for 8-10 minutes while breaking it up with a fork. Mix in the italian seasoning, crushed tomatoes, tomato paste, basil, and pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes, until thickened.

Meanwhile, heat water in a large saucepan. Add the noodles and let them sit in the water for 20 minutes. Drain.

In a medium bowl, mix together the ricotta, 1 cup parmesan, egg, and parsley. Set aside.

Ladle 1/3 of the sauce mixture into the bottom of a 9×12 baking dish. Then add the layers as follows: half the pasta, half the ricotta, half the mozzarella, and one-third of the sauce. Add the rest of the pasta, ricotta, mozzarella, and finally the sauce. Sprinkle with 1/4 cup of parmesan cheese. Bake for 30 minutes, until the sauce is bubbling and cheese is melted.

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One Response to “Turkey Lasagna”

  1. frugalfeeding September 19, 2011 at 6:59 am #

    It looks so delicious. I’m most impressed because it is constructed perfectly. Mine taste good, but fall all over the place!

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