Turkey Lasagna
This lasagna recipe simplifies preparation by using uncooked noodles that bake to a tender consistency directly in the flavorful turkey ragu, covered with a melted, bubbling cheese topping.
Ingredients
- 1/4 cup olive oil
- 1 red onion chopped
- 3 cloves garlic minced
- 2 pounds ground turkey
- 1/4 cup tomato paste
- One 28-ounce can crushed tomatoes
- One 28-ounce can whole peeled tomatoes
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- One 32-ounce container ricotta cheese
- 1/2 bunch parsley finely chopped
- 1 large egg lightly beaten
- 1 pound mozzarella grated (about 4 cups), divided
- 3/4 cup grated Parmesan cheese divided
- 12 lasagna noodles not pre-cooked; about 12 ounces
Instructions
- In a medium saucepan, heat olive oil over medium-high heat. Sauté the chopped onion, stirring occasionally, until it softens and begins to turn translucent, approximately 8 minutes. Add the ground turkey and minced garlic, cooking while breaking the turkey apart with a wooden spoon until it is fully cooked, around 6 to 8 minutes. Stir in the tomato paste and cook, stirring periodically, for about 5 minutes.
- Add the crushed tomatoes to the saucepan. Incorporate the whole peeled tomatoes, crushing them by hand as you add them. Sprinkle in the dried oregano, then season with salt and pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook until slightly thickened, roughly 30 minutes, uncovering for the last 5 minutes to reduce the sauce.
- Reserve 1 cup of the grated mozzarella and 1/4 cup of the grated Parmesan in a separate bowl. In a large bowl, combine the ricotta, chopped parsley, beaten egg, and the remaining mozzarella and Parmesan cheeses. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Preheat the oven to 375°F.
- Spread about 2 cups of the turkey sauce across the bottom of a deep 9-by-13-inch broiler-safe baking dish. Arrange 3 lasagna noodles lengthwise over the sauce, leaving approximately 1/2 inch between each. Place a fourth noodle horizontally across the shorter side of the dish, breaking as needed to fit. Spoon about 1 1/2 cups of sauce over the noodles, then evenly dollop one-third of the cheese mixture on top using a large spoon or ice-cream scoop. Repeat this layering process, pressing each new noodle layer down gently. Finish with a final layer of noodles, then spread the remaining sauce on top.
- Cover the baking dish tightly with aluminum foil and bake for about 1 hour, until the noodles are soft and tender when pierced with a paring knife. Remove the foil, sprinkle the reserved mozzarella and Parmesan over the top, and increase the oven temperature to broil. Broil for 5 to 7 minutes, or until the cheese is melted, golden, and bubbling. Allow the lasagna to rest for 30 minutes before serving.
Notes
Cook’s Note: If using a glass baking dish, avoid broiling. Instead, raise the oven temperature to 450°F and bake until the cheese topping is bubbling and golden brown.