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Turkey Lasagna

Slice of turkey lasagna showing layers of pasta, turkey sauce, ricotta and melted mozzarella
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Layers of pasta, a garlicky ground turkey tomato sauce, spinach-ricotta filling and melted mozzarella bake into a tall, sliceable lasagna. It can be assembled a day ahead or frozen for later.

Ingredients

Scale

For the Turkey Sauce

  • 1 1/2 lb ground turkey (93% lean)
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28-oz) can crushed tomatoes
  • 1 (15-oz) can tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp sugar

For the Ricotta Filling

  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 5 oz frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp ground nutmeg

For Layering

  • 12 lasagna noodles
  • 3 cups shredded mozzarella
  • 1/4 cup grated Parmesan
  • Fresh basil, for garnish

Instructions

  1. Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the turkey and cook for 5 to 6 minutes, breaking it up once a brown crust forms.
  2. Stir in the onion and cook for 5 minutes, then add the garlic and tomato paste for 1 minute. Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, pepper and sugar and simmer gently for 20 minutes.
  3. While the sauce simmers, boil the noodles in salted water for 2 minutes less than the package directs. Drain, rinse briefly with cool water and lay flat on a lightly oiled baking sheet.
  4. Mix the ricotta, egg, 1/2 cup Parmesan, spinach, parsley and nutmeg in a bowl. Heat the oven to 375°F (190°C).
  5. Spread 1 cup sauce in a 9×13-inch dish. Layer 4 noodles, half the ricotta, a third of the remaining sauce and 1 cup mozzarella; repeat once. Finish with 4 noodles, the remaining sauce, 1 cup mozzarella and 1/4 cup Parmesan. Make ahead: cover and refrigerate the assembled lasagna for up to 24 hours and add 10 to 15 minutes to the covered bake.
  6. Cover with lightly oiled foil and bake for 25 minutes. Uncover and bake 20 to 25 minutes more, until bubbling and browned and the center reads 165°F (74°C).
  7. Rest for 20 minutes, garnish with basil and cut into 10 squares.

Notes

Refrigerate leftovers for up to 4 days or freeze baked or unbaked for up to 3 months. Reheat covered in a 350°F (175°C) oven or in the microwave until 165°F (74°C).

Nutrition

Keywords: turkey lasagna, ground turkey lasagna, easy turkey lasagna, healthy lasagna, lasagna with ricotta, spinach lasagna, make ahead lasagna, freezer lasagna, family dinner casserole, crowd pleaser dinner

Find it online: https://gordonramsayeats.com/turkey-lasagna/