- 4 Servings
- 25 mins Prep Time
- 90 mins Total Time
- 9-12 lasagna noodles
- 2 tbsp. extra virgin olive oil
- 1 cup finely diced yellow onion (or 1 small onion)
- 4 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. Honeysuckle White 93% Lean / 7% Fat Ground Turkey
- 1/2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes (optional)
- 2 (14 oz.) cans crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup water
- 2 tbsp. minced fresh basil leaves
- 1 tsp. minced fresh thyme leaves
- 1 (15 oz.) container ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup freshly chopped parsley leaves
- 1 tbsp. lemon zest
- 1/4 cup grated parmesan cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup freshly shredded mozzarella cheese
Step 1Preheat the oven to 350°F.
Step 2Bring a large pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions, drain, and set aside.
Step 3Meanwhile, heat the oil in a large-sided skillet over medium heat. When hot, add the onions, garlic, salt, and pepper and cook, stirring, until the onions are translucent, 3 to 5 minutes.
Step 4Increase the heat to medium-high and add the turkey, oregano, and pepper flakes (if using). Cook, breaking up the turkey with the edge of a wooden spoon until it is no longer pink and cooked through, about 6 minutes. Add in the crushed tomatoes, wine, water, basil, and thyme and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced just slightly. Remove from the heat and set aside.
Step 5Meanwhile, in a medium bowl, with a fork, stir the ricotta, egg, parsley, lemon zest, parmesan cheese, salt, and pepper until well combined. Set aside.
Step 6To assemble the lasagna, pour 1 cup of the turkey/tomato mixture into the bottom of a 2.5-quart oval baking dish and spread to evenly coat the bottom. Top with 3 of the lasagna noodles. Next, carefully spread 1/2 of the ricotta mixture over the tops of the noodles to coat evenly. Then, sprinkle with 1/3 of the mozzarella. Top with 1 cup of the turkey/tomato mixture.
Step 7Repeat once again by layering 3 more of the lasagna noodles, spreading the remaining ricotta mixture evenly over the noodles, sprinkling 1/3 of the mozzarella, and topping with 1 more cup of the turkey/tomato mixture.
Step 8For the last layer, top with the 3 remaining lasagna noodles. Spread the remaining turkey/tomato mixture over the top. Use a rubber spatula to tuck any of the noodles into the sides so they are no longer poking out. Sprinkle the top with the remaining mozzarella cheese.
Step 9Cover the baking dish with foil and transfer to the oven and bake, covered, for 45 minutes. Uncover and continue baking until the sauce is bubbling, about 15 more minutes. Let rest for 10 minutes before slicing and serving.
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