Hey food lovers!
Are you craving comfort food that won’t weigh you down?
You’re in for a treat! Today, I’m sharing my favorite ground turkey lasagna recipe.
It’s hearty, packed with flavor, and way healthier than the classic version.
Perfect for a family dinner or meal prep for the week.
Trust me, you’ll want to keep this one in your recipe box! Let’s get started!
Ingredient Substitutions
Ground turkey can be replaced with lean ground beef or plant-based crumbles for different dietary preferences. Use the same amount and adjust cooking time as needed. For a vegetarian option, finely chopped mushrooms or lentils can provide a similar texture and umami flavor.
Ricotta cheese can be substituted with cottage cheese for a lower-fat option. Blend the cottage cheese until smooth for a similar texture. For a dairy-free alternative, use silken tofu blended with nutritional yeast and lemon juice to mimic ricotta’s flavor and consistency.
Whole wheat lasagna noodles can be swapped with zucchini slices or eggplant slices for a low-carb version. Slice vegetables thinly and pre-cook slightly to remove excess moisture. Adjust layering and baking time as vegetable “noodles” may cook faster than traditional pasta.
| Preparation Time | 30-45 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 70-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2900
- Protein: 150-170 g
- Fat: 130-150 g
- Carbohydrates: 200-220 g
Ingredients
- For the sauce:
- 1 tablespoon olive oil, extra-virgin
- 6 minced garlic cloves
- 1 pound lean ground turkey (93% or use turkey sausage for more flavor)
- 1 white onion, chopped finely
- 1 teaspoon kosher salt
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1 tablespoon pure maple syrup
- ½ cup water
- ¼ cup fresh basil, cut into thin strips
- 2 teaspoons italian herbs blend
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt, adjust to taste
- Black pepper, freshly ground
- For the lasagna noodles:
- 10 lasagna noodles, whole wheat or gluten-free
- For the ricotta mixture:
- 1 container (15 oz) part-skim ricotta cheese
- 1 egg
- ¼ cup finely chopped fresh basil leaves
- ½ teaspoon salt
- Black pepper, freshly ground
- For the layers:
- ¼ cup fresh basil, finely chopped
- 16 oz shredded whole milk mozzarella
- ½ cup parmesan cheese, grated
- To garnish:
- ¼ cup parmesan cheese, grated
- Fresh basil leaves
Step 1: Prepare the Turkey Meat Sauce
Start by adding oil to a large pot or Dutch oven and place it over medium-high heat.
Once the oil is hot, add in the garlic and cook for 30 seconds until fragrant.
Then, add in the ground turkey, onion, and kosher salt.
Cook until the turkey is no longer pink, breaking it up as it cooks.
Stir in the crushed tomatoes, tomato paste, tomato sauce, water, and pure maple syrup.
Add the fresh herbs and spices: basil, Italian seasoning, oregano, fennel, red pepper flakes, nutmeg, and additional salt and pepper to taste.
Cover and allow the sauce to simmer on low while you move on to the pasta preparation.
Step 2: Cook the Lasagna Noodles
Bring a large pot of heavily salted water to a boil.
Cook the lasagna noodles for 6-8 minutes until al dente, then drain and rinse with cold water to stop the cooking process.
Alternatively, soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you prefer not to boil them.
You can also opt for no-cook lasagna noodles, although this recipe does not recommend them as a favorite choice.
Step 3: Make the Ricotta Mixture
While the lasagna noodles are cooking, prepare the ricotta mixture.
In a medium bowl, mix together the ricotta cheese, egg, finely chopped basil, and salt and pepper to taste.
Set the mixture aside until ready to assemble the lasagna.
Step 4: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 400 degrees F (200 degrees C).
Grease a 9×13 inch baking pan with nonstick cooking spray to prevent the lasagna from sticking during baking.
Step 5: Assemble the Lasagna
To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the prepared baking dish.
Place 5 of the cooked lasagna noodles on top, arranging 4 vertically and 1 horizontally across the dish.
Spread half of the ricotta cheese mixture over the noodles, and sprinkle with 2 tablespoons of diced basil.
Top with 1/3 of the mozzarella cheese slices.
Next, add another 1 1/2 cups of the meat sauce, then sprinkle with 1/4 cup of Parmesan cheese.
Repeat these layers once more: the remaining noodles, ricotta mixture, basil, another 1/3 of the mozzarella cheese, any remaining meat sauce, and sprinkle with another 1/4 cup Parmesan cheese.
Finally, top with the remaining mozzarella cheese.
Step 6: Bake the Lasagna
Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue to bake for another 20 minutes.
For a bubbly, golden-brown cheese topping, broil the lasagna for an additional 2 minutes or until the mozzarella turns golden brown.
Garnish the baked lasagna with 1/4 cup Parmesan cheese and extra basil for added flavor.
Allow it to cool for 15-20 minutes before serving to let it set.
This recipe serves 12.
