Turkey Lasagna

Hello friends! Sorry it’s been awhile. I have time for a quick update, and then it’s back to work. (One more paper to write; the end is in sight!)

The end-of-the-semester frenzy has wreaked havoc on our usual schedules. While I pride myself on my housekeeping abilities, dishes have a tendency to pile up in the kitchen sink when Gabe and I are busy studying. And since I hate messes, I’ve started to avoid the kitchen like the plague.

So aside from Gabe’s birthday dinner on Monday night, not much cooking has been happening around here lately. I did make turkey lasagna last weekend so we could eat leftovers all week long. (It takes two people a surprising amount of time to eat this much lasagna.) I adore this recipe. The goat cheese gives it a bit of a tang, and anything with a pound of fresh mozzarella is destined to be delicious.

Okie dokie, it’s back to paper-writing for me. Two more days until my library books (and therefore my paper) are due!

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Turkey Lasagna

  • 2 Tbs. olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. sweet Italian turkey sausage, casings removed
  • 1 (28-oz.) can crushed tomatoes in tomato puree
  • 1 (6-oz.) can tomato paste
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1/2 cup chopped fresh basil leaves
  • 2 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper
  • 8 oz. no-boil lasagna noodles
  • 15 oz. part-skim ricotta cheese
  • 4 oz. goat cheese, crumbled
  • 1 cup shredded Parmesan, plus 1/4 cup for sprinkling
  • 1 large egg, lightly beaten
  • 1 lb. fresh mozzarella, thinly sliced

Preheat oven to 400° F.

Heat olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 Tbs. of the parsley, the basil, 1 1/2 tsp. of the salt, and 1/2 tsp. pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 Tbs. of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 13 baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the lasagna noodles, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Serves 12.

Source: Slightly adapted from Barefoot Contessa.

Nutrition facts (per serving): 391 calories, 19 g fat (9.7 sat), 25.7 g carbs, 1.6 g fiber, 29.7 g protein.

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2 thoughts on “Turkey Lasagna

  1. You could have gotten through the lasagna faster (and moved on to another delicious entree sooner) if you had invited me over to help devour it.

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