Whole Wheat Turkey Lasagna
There was a time in my life, not long ago, when I actually said I would never make lasagna when you can just buy perfectly good Stouffer’s. It was something that seemed very daunting. But really, it’s one of those recipes that you can use once and remember by heart. It’s not hard, but it just takes some time, and it dirties a lot of dishes. It’s the perfect Sunday dinner, just like y Classic Chicken Parmesan (another easy dish that just takes time).
For this, I basically found a standard dish and used the proportions and cooking time. Then I changed up the ingredients to my liking. I love using ground turkey because it’s leaner, and I am so used to using whole wheat pasta now that it’s not even a question of “if.”
Some recipes call for “no-boil” noodles, and some say you should boil before using. I don’t use no-boil, and I don’t boil them either. I put them in hard, and I add water to the dish before baking. It works just fine and saves a step.
This is also a good make-ahead dish. You can prep the entire thing, and keep in the fridge until you’re ready to cook it– even 3 or 4 days if you need to!
This whole dish takes a while from start to finish, but I bet after you make it once, you will never need to look at the recipe again.
Total Time: 2 ½ hours
Difficulty Level: Easy
20-24 ounce package of lean ground turkey
1 jar of your favorite marinara sauce
1 tablespoon of fennel seed
24 ounce ricotta cheese
1 pound of freshly grated mozzarella, divided in half
4 ounces of freshly grated parmesan, divided in half
1 teaspoon onion powder
1 ½ teaspoon dried basil
1 ½ teaspoon dried parsley
1 tablespoon dried oregano
1 tablespoon garlic powder
12 whole wheat lasagna noodles, uncooked.
About 1 cup of water (but as needed)
- In a medium pan, brown the turkey. Add the marinara sauce and fennel, and let simmer on low for 20 minutes.
- Meanwhile, mix the ricotta, egg, half the mozzarella, half the parmesan, onion powder, basil, parsley, oregano, and garlic powder in a bowl until combined. Set aside.
- Let the meat sauce cool for 20 minutes.
- In a casserole dish, start your first layer. Spread the meat sauce. Then add 4 lasagna noodles on top. For the third layer, spread a good amount of the ricotta mixture. Keep layering the ingredients in that order until your casserole dish is full. The last layer should be a layer of meat sauce.
- Now top the lasagna with the rest of the mozzarella, parmesan, and some more dried parsley.
- Add the water. Use a measuring cup and carefully pour it in on the side so you don’t mess up the top. You should use about one cup, but keep pouring slowly until water has seeped into the crevices.
- Bake covered at 350 degrees for 50 minutes. Uncover and cook for another 20 minutes. Let cool for 30 minutes before serving.