The Best Healthy Turkey Lasagna You'll Ever Eat

Name: The Best Healthy Turkey Lasagna You'll Ever Eat
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: For the sauce:; 1 tablespoon extra-virgin olive oil; 6 cloves garlic, minced; 1 pound 93% lean ground turkey (or use ground turkey sausage for even more flavor!); 1 white onion, finely diced; 1 teaspoon kosher salt; 1 (28 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 1 (15 ounce) 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 noodles; For the ricotta mixture:; 1 (15 ounce) 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

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5.0

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12 servings
Calories
368 kcal
Course
Main Course, Dinner, Others
Cuisine
Italian, American

The Best Healthy Turkey Lasagna You'll Ever Eat

Stella Guerrero

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The BEST turkey lasagna ever. This healthy turkey lasagna recipe is made with a homemade tomato basil sauce packed with fresh herbs & Italian spices, lean ground turkey, mozzarella, creamy ricotta and a touch of parmesan. Perfect for serving crowds, family-style dinners, or freezing for later!

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Ingredients

Servings

For the sauce:
1 tablespoon extra-virgin olive oil
6 cloves garlic, minced
1 pound 93% lean ground turkey (or use ground turkey sausage for even more flavor!)
1 white onion, finely diced
1 teaspoon kosher salt
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) 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 noodles
For the ricotta mixture:
1 (15 ounce) 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

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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 noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
While the lasagna noodles 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 noodles 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 noodles, ricotta, basil, 1/3 of the mozzarella, 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.

Notes

Make it ahead of time: assemble the lasagna completely as directed, cover and place it in the refrigerator one day before serving. When you’re ready to serve, bake it up as directed and enjoy!
See the full post for 2 ways to freeze this lasagna.

Nutrition Information

Show Details

Serving 1serving Calories 368cal (18%) Carbohydrates 31.4g (10%) Protein 28.8g (58%) Fat 16.4g (25%) Saturated Fat 6.8g (34%) Fiber 4.9g (20%) Sugar 6.9g (14%)