Ground Turkey Lasagna Recipe

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Ingredients:

Serving

1 1/2 tbsp olive oil
1 cup yellow onion, diced
6 garlic cloves, minced
1/2 cup low-fat milk
1 (22 oz) package lean ground turkey
1 tsp salt
1 2/3 cups shredded parmesan cheese
10 oz low-moisture part-skim mozzarella cheese
1 (15 oz) package fresh ricotta
1 tsp dried oregano
1 tsp dried parsley
1 tsp fresh rosemary, minced
1 tsp onion powder
1/2 tsp garlic powder
1 tbsp ground black pepper
3 1/2 cups marinara sauce, bottled
1 (13 oz) package trader joe's fresh no-boil lasagna noodles or 1 (13 oz) package boiled regular lasagna noodles

Directions:

Preheat oven to 350°F.
If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
Heat olive oil in large skillet over medium-high heat.
Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes.
Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown.
Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat.
In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon.
In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping.
Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture.
Add another layer of lasagna noodles, and repeat previous step.
Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna.
Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes.
Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	290.25 Kcal (1215 kJ)
Calories from fat	156.71 Kcal
		% Daily Value*
Total Fat	17.41g	27%
Cholesterol	38.41mg	13%
Sodium	1253.11mg	52%
Potassium	458.31mg	10%
Total Carbs	13.75g	5%
Sugars	7.56g	30%
Dietary Fiber	2.69g	11%
Protein	18.53g	37%
Vitamin C	3.2mg	5%
Iron	1.5mg	8%
Calcium	537.8mg	54%

Amount Per 100 g
Calories	148.01 Kcal (620 kJ)
Calories from fat	79.91 Kcal
		% Daily Value*
Total Fat	8.88g	27%
Cholesterol	19.59mg	13%
Sodium	639mg	52%
Potassium	233.71mg	10%
Total Carbs	7.01g	5%
Sugars	3.86g	30%
Dietary Fiber	1.37g	11%
Protein	9.45g	37%
Vitamin C	1.6mg	5%
Iron	0.7mg	8%
Calcium	274.2mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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