1 tablespoon olive oil
1/3 cup chopped onion
1 garlic clove, minced
12 ounces ground turkey
10 to 12 large basil leaves, chopped
15 ounces ricotta cheese
2 to 3 ounces goat cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper
12 pieces whole wheat pasta (about 8 ounces)
8 ounces mozzarella, thinly sliced
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté
for 3 to 4 minutes until tender. Add the garlic and cook for 1 minute. Add the
ground turkey, breaking it up with a fork. Cook the turkey for about 7 to 8
minutes, or until no longer pink. If there is a lot of grease in the skillet, drain
the meat and return it to the skillet. Add the tomato sauce and lower the heat
to a simmer. Cook the mixture for 15 minutes. Remove from the heat and stir
in the chopped basil. Set aside.
In a bowl, combine the ricotta, goat cheese, 1/4 cup Parmesan, egg, and salt
and pepper. Set aside.
Cook the pasta in salted boiling water for the time recommended on the
package. Drain and rinse the noodles.
Preheat the oven to 375 degrees F.
Spread 1/4 of the turkey/tomato sauce on the bottom of an 8 x 8-inch baking
dish. Add 4 pieces of the pasta (you may have to trim them to fit.) Top with
1/3 the mozzarella, 1/3 the ricotta, and another 1/4 of the sauce. Repeat the
layers 2 more times. Sprinkle the remaining Parmesan over the top. Cover and
bake for 30 minutes. Remove the cover and bake for an additional 15 minutes.
Allow the lasagna to rest for 10 minutes before serving.
Turkey Lasagna is a bit of a twist on traditonal meat lasagna. Of course, you do not have to use whole
wheat pasta for this recipe but it does give the dish a little more texture than regular wheat pasta.
Also, you can substitute Italian sausage for all or part of the ground turkey. The goat cheese adds a
creaminess to the cheese filling.