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Healthy Turkey Lasagna


PREP TIME 30 MINS

COOK TIME 1 HOUR

TOTAL TIME 1 HOUR 30 MINS


Ingredients

  • For the sauce: (I am naughty and just buy the mutti woolies roma sauce and would usually get about 2-3 of them for this dish) and then add in fresh herbs.

  • 1 tablespoon extra-virgin olive oil

  • 6 cloves garlic, minced

  • 1 pound 93% lean ground turkey

  • 1 white onion, finely diced

  • 1 teaspoon kosher salt

  • 1 can crushed tomatoes

  • 1 can tomato paste

  • 1 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

  • For the lasagna noodles:

  • 10 regular, whole wheat or gluten free lasagna sheets

  • For the ricotta mixture:

  • 1 container part skim ricotta

  • 1 egg

  • ¼ cup fresh basil leaves, finely chopped

  • ½ teaspoon salt

  • Freshly ground black pepper

  • For the layers:

  • ¼ cup packed fresh basil, finely chopped

  • 16 ounce fresh whole milk mozzarella, shredded

  • ½ cup grated parmesan cheese

  • To garnish:

  • ¼ cup grated parmesan

  • Fresh basil


Instructions

Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey, onion and kosher salt and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.


Bring a large pot of heavily salted water to a boil. Cook the lasagna sheets for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna sheets in very warm (hot) water for 20-30 minutes if you do not want to boil them.

While the lasagna sheets are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.


Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna sheets on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining sheets, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.


Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.


Nutrition

Serving: 1serving Calories: 368cal Carbohydrates: 31.4g Protein: 28.8g Fat: 16.4g Saturated Fat: 6.8g Fiber: 4.9g Sugar: 6.9g



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