Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 1 cup chopped yellow onion (or one small onion)
  • 2 large garlic cloves (minced)
  • 1 and 1/2 pounds ground turkey
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • ¼ cup flat-leaf parsley (chopped fresh, divided (2 tablespoons dried parsley))
  • ½ cup basil leaves (chopped fresh, or 2 tablespoons dried basil)
  • 2 teaspoons salt (adjust to your taste)
  • 1 teaspoon black pepper (freshly ground )
  • ½ pound lasagna noodles
  • 15 ounces cottage cheese (or cricotta cheese)
  • 1 cup grated Parmesan (plus 1/4 cup for sprinkling on the top)
  • 1 extra-large egg (lightly beaten)
  • 1 pound mozzarella (thinly sliced or shredded)

Instruction

  • Preheat the oven to 400°F.
  • Heat the oil in a 10 to 12-inch skillet. Add the onion and cook until translucent about 4 to 5 minutes. Add the garlic and cook for 1 more minute. Next, add the turkey and cook until no longer pink. This will take 7 to 8 minutes.
  • To the skillet with turkey, add the tomatoes, tomato paste, 2 tablespoons parsley, basil, 1 and ½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over low heat, for 30 minutes, until thickened.
  • While the sauce is simmering, boil the noodles to al dente. Drain.
  • In a medium bowl, combine the ricotta, 1 cup of Parmesan, egg, the remaining parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
  • Ladle ⅓of the sauce into a 9x13-inch baking dish. Spread the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
  • Sprinkle with ¼ cup parmesan. Bake for 30 minutes, until the sauce bubbles.
  • Allow the lasagna to cool 10 minutes before cutting and serving.
  • Store in an airtight container in the refrigerator for up to 5 days. Reheat covered in the oven or microwave.