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!
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.