Turkey Lasagna

This Turkey Lasagna is made with a homemade tomato basil sauce packed with fresh herbs & Italian spices, layered with lean ground turkey, mozzarella, creamy ricotta and a touch of parmesan. This will surely satisfy your family and it is perfect for gatherings. Total time of preparation takes about 1 hour and 15 minutes. This recipe is much healthier than the usual 800-calorie lasagna.

Ingredients:

SAUCE:

• 1 teaspoon olive oil
• 1 pound lean ground turkey
• 1 white onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can tomato sauce
• 1 tablespoon pure maple syrup
• 1/2 cup water
• 1/4 cup diced fresh basil
• 2 teaspoons Italian seasoning
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon nutmeg
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper

LASAGNA NOODLES:

• 10 whole wheat or gluten free lasagna noodles
• For the ricotta mixture:
• 1 (15 ounce) container part skim ricotta
• 1 egg
• 1/4 cup diced fresh basil
• 1/2 teaspoon salt
• Freshly ground black pepper
• For the layers:
• 1/4 cup packed fresh basil, diced
• 16 oz fresh mozzarella, cut into thin slices
• 1/2 cup grated parmesan cheese
• To garnish:
• 1/4 cup grated parmesan
• Fresh basil

Nutrition per Serving:

• Servings: 12 servings
• Serving size: 1 serving
• Calories: 368kcal
• Fat: 16.4g
• Saturated fat: 6.8g
• Carbohydrates: 31.4g
• Fiber: 4.9g
• Sugar: 6.9g
• Protein: 28.8g

Cooking Procedure:

1. First, add oil to a large saucepan or dutch oven and place over medium heat. Once the
   oil is hot, add the garlic and cook for 30 seconds, then add the grounded turkey and
   onion to the pan and cook until the turkey is no longer pink. Stir in diced tomatoes,
   tomato paste, tomato sauce, water and pure maple syrup. After that, add fresh herbs
   and spices: basil, Italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt
   and pepper to flavor. Cover and simmer low when cooking lasagna noodles.
2. Boil water in a large pot. Cook the lasagna noodles for 6-8 minutes until it’s firm, then
   drain and rinse with cold water. Another method is to soak the lasagna noodles for 20-
   30 minutes in very hot water, if you don’t want to boil them. You may also use no-cook
   lasagna noodles, but I must tell you they are not the best.
3. Make the ricotta mixture while the lasagna noodles are boiling: mix the ricotta, egg,
   basil, salt and pepper in a medium bowl.
4. Preheat the oven at 400 degrees F. Grease a large baking pan with a nonstick cooking
   spray.
5. Spread 1 1/2 cups of turkey meat sauce over the bottom of the baking dish. Place 5 of
   the cooked lasagna noodles on top. Spread half of the ricotta cheese mixture, 2
   tablespoons of cut basil, then top with 1/3 of the mozzarella slices. Then add 1 1/2 cups
   of meat sauce to the top of the mozzarella and sprinkle with 1/4 cup of parmesan
   cheese. Add the remaining pasta, ricotta, basil, 1/3 of the mozzarella slices, any leftover
   meat sauce and 1/4 cup parmesan for another layer. Top up with the remaining
   mozzarella.
6. Cover with foil and bake covered for about 25 minutes. Remove the foil and bake for
   another 20 minutes. If you prefer bubbly, golden brown cheese, broil the top for 2
   minutes or until the mozzarella is golden brown. Garnish with 1/4 cup parmesan cheese
   and extra basil. Cool 15-20 minutes before serving. Good for 12 servings.