Author Notes
This is my take on the classic dish lasagna. I often like to prepare my dishes with a more healthful mindset and so utilizing the ground turkey was my choice in this recipe. Also there is something about blending both white and red sauces together that works for me! —JennT1981
Ingredients
- Lasagna
-
2 tablespoons
olive oil
-
3
cloves garlic, minced
-
1/4 cup
red onion, diced
-
1 pound
ground turkey
-
1 dash
salt
-
1 dash
cracked pepper
-
12
ready-bake lasagna sheets
-
15 ounces
ricotta cheese
-
1
egg, beaten
-
2 1/2 cups
mozzarella, shredded
-
1 teaspoon
salt
-
1/2 teaspoon
cracked pepper
-
1/2 cup
parmesan, freshly grated
-
1/4 cup
fresh Italian parsley, minced (garnish)
- Sauce
-
3 tablespoons
unsalted butter
-
1/4 cup
flour
-
3/4 cup
milk
-
1/2 teaspoon
salt
-
1 pinch
nutmeg
-
1 1/2 cups
marinara
Directions
-
In a large skillet heat oil over medium and add onion and garlic, let cook about 1-2 minutes.
-
Add ground turkey and season with salt and pepper to taste.
-
Continue cooking until browned, about 5 to 7 minutes, then drain and set aside.
-
Combine ricotta and egg, whip using a fork until fluffy and set aside.
-
In a large saucepan melt butter over medium and add flour.
-
While whisking constantly cook about 3 minutes.
-
Slowly add milk again whisking constantly to prevent any lumps from forming.
-
Season with salt and nutmeg and bring to a boil, reduce heat to low and let simmer until thickened, about 5 minutes.
-
Add marinara and ground turkey, stir to mix well.
-
Preheat oven to 350 degrees F.
-
Begin assembling lasagna in a 9 x 13 baking dish.
-
Start with a little sauce coating the bottom of the dish, layer four lasagna sheetcover the bottom, then sauce, ricotta and mozzarella until the ingredients are gone. s to evenly
-
Finish the final layer of sauce off with mozzarella and parmesan.
-
Cover and bake abou45 minutes. t
-
Remove cover and cook another 15 minutes, until golden and bubbly.
-
Garnish with fresh parsley.
See what other Food52ers are saying.