Description
This healthy turkey lasagna recipe combines lean ground turkey with a flavorful tomato sauce, fresh herbs, and a creamy ricotta mixture layered with whole wheat lasagna noodles and plenty of mozzarella and parmesan cheese. It’s a lighter, nutritious spin on classic lasagna that’s packed with protein and rich Italian flavors, perfect for a wholesome family dinner.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 cloves garlic, minced
- 1 pound 93% lean ground turkey (or ground turkey sausage for more flavor)
- 1 white onion, finely diced
- 1 teaspoon kosher salt
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomato sauce
- 1 tablespoon pure maple syrup
- ½ cup water
- ¼ cup julienned fresh basil
- 2 teaspoons Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon whole fennel seeds
- ½ teaspoon red pepper flakes
- ¼ teaspoon nutmeg
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Lasagna Noodles
- 10 regular, whole wheat, or gluten free lasagna noodles
Ricotta Mixture
- 1 (15 ounce) container part skim ricotta
- 1 egg
- ¼ cup fresh basil leaves, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper to taste
Layer Ingredients
- ¼ cup packed fresh basil, finely chopped
- 16 ounces fresh whole milk mozzarella, shredded
- ½ cup grated parmesan cheese
To Garnish
- ¼ cup grated parmesan cheese
- Fresh basil leaves
Instructions
- Make the Sauce: Heat 1 tablespoon of extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add minced garlic and cook for 30 seconds until fragrant. Add the ground turkey, diced onion, and 1 teaspoon kosher salt, cooking until the turkey is fully browned and no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water, and maple syrup. Add fresh basil, Italian seasoning, dried oregano, fennel seeds, red pepper flakes, nutmeg, salt, and black pepper to taste. Cover and reduce heat to low, allowing the sauce to simmer gently while you prepare the noodles.
- Cook the Lasagna Noodles: Bring a large pot of heavily salted water to a rolling boil. Add lasagna noodles and cook for 6-8 minutes until al dente. Drain noodles and rinse with cold water to stop cooking. Alternatively, soak noodles in hot water for 20-30 minutes if you prefer not to boil them. No-cook noodles can be used but are not recommended for best texture.
- Prepare the Ricotta Mixture: In a medium-sized bowl, combine the part-skim ricotta, egg, finely chopped fresh basil, ½ teaspoon salt, and black pepper to taste. Mix thoroughly to create a smooth, flavorful cheese filling.
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking pan with nonstick cooking spray to prevent sticking during baking.
- Assemble the Lasagna: Spread 1 ½ cups of the turkey meat sauce evenly on the bottom of the prepared baking dish. Layer 5 cooked lasagna noodles on top in a 4 vertical and 1 horizontal arrangement. Spread half of the ricotta mixture over the noodles, sprinkle with 2 tablespoons diced fresh basil, and scatter one-third of the shredded mozzarella cheese. Add another 1 ½ cups of meat sauce on top, then sprinkle with ¼ cup grated parmesan. Repeat these layers with the remaining noodles, ricotta mixture, basil, one-third mozzarella, remaining meat sauce, and ¼ cup parmesan. Top the final layer with the remaining mozzarella cheese.
- Bake the Lasagna: Cover the assembled lasagna tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 20 minutes. For a bubbly and golden top, broil on high for 2 minutes or until the mozzarella turns a golden brown. Remove from oven and garnish with ¼ cup grated parmesan cheese and fresh basil leaves. Let the lasagna rest and cool for 15-20 minutes before slicing and serving to allow it to set.
Notes
- You can assemble the lasagna a day ahead: cover tightly and refrigerate. Bake as directed when ready.
- This lasagna freezes well: see the full recipe post for detailed freezing instructions and two ways to freeze.
- Substitute ground turkey sausage for ground turkey for added flavor.
- Soaking noodles in hot water is a no-boil alternative that saves time and avoids extra pots.
- Broiling at the end creates a crispy, golden cheese topping that’s visually appealing and delicious.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the casserole)
- Calories: 320
- Sugar: 8g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
