Name: Baked turkey lasagna
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 1 serving
Ingredients: 1 lb 14 oz 99% lean ground turkey; 9 oz lasagna noodles; 2 1/3 cups marinara sauce; 1 cup part-skim ricotta cheese; 3/4 cup shredded part-skim mozzarella cheese; 6 cloves garlic, minced; 2 tbsp Italian seasoning; 1 1/2 tbsp salt; 16 1/3 cups water

Instructions

Prep 25 min · Cook 1 hr 5 min

Preheat your oven to 375°F. Bring the water to a boil in a large pot with half the salt. Cook the lasagna noodles for 8 minutes until almost tender. Drain the noodles, rinse briefly under cold water, and lay them flat on a baking sheet under a damp towel to stay pliable.
While the water boils, heat a 12-inch nonstick skillet over medium-high heat. Add the ground turkey, the rest of the salt, and a splash of water. Cook, breaking it into small pieces, for 10 to 12 minutes until no pink remains and the liquid has cooked off. Stir in the minced garlic, Italian seasoning, and one-fourth of the marinara sauce, and cook for 1 minute until fragrant. Done when opaque and cooked through, 165°F.
Spread a thin layer of the remaining marinara in the bottom of a 9x13-inch baking dish. Place one-third of the noodles in the pan. Top with half the ricotta in small dollops, half the meat mixture, and one-third of the remaining marinara. Repeat with another third of noodles, the remaining ricotta, the rest of the meat, and half the remaining marinara. Top with the last of the noodles and the remaining marinara.
Cover the pan tightly with aluminum foil and bake for 35 minutes. Remove the foil, sprinkle the mozzarella over the top, and bake for 15 minutes more until the cheese is melted and the sauce is bubbling at the edges. Done when bubbling at the edges and center is hot, 165°F.
Remove the pan from the oven and let the lasagna rest for 12 minutes. This helps the layers set so it stays together when you cut it into 6 equal portions.

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Instructions

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