Serves a Crowd

Turkey Lasagna

July  1, 2012
Photo by Runaround Productions
Author Notes

Fennel and anise are the secret ingredients to elevate ground turkey to a rich, sausage-like flavor in this lasagna resulting in the same great taste but fewer calories than the store-bought version.

This recipe is shared in partnership with Muir Glen.Ovensports

  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 12
Ingredients
  • For the sauce:
  • 1/2 tablespoon olive oil, plus 1/2 tablespoon, divided
  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 1/2 green bell pepper, diced
  • 1-2 teaspoons garlic
  • 2 small carrots, grated
  • 1 can (28 ounces) of Muir Glen crushed tomatoes
  • 1 can (14 1/2 ounces) of Muir Glen diced tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • 1 1/2 teaspoons Italian seasoning
  • For the lasagna:
  • 1 pound ground turkey
  • 1-2 teaspoons garlic
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon crushed anise
  • 1/2 cup shredded, part-skim mozzarella
  • 15 ounces fat-free ricotta cheese
  • 1/4 cup grated parmesan
  • 2-3 sprigs fresh parsley, finely chopped
  • 1 egg, beated
  • 1 box no-boil-necessary lasagna noodles
In This Recipe
Directions
  1. To make the sauce: Warm 1/2 tablespoon olive oil in a nonstick saucepan to medium heat. Add onion and bell pepper and cook, stirring often, for 5 to 8 minutes, or until softened and slightly cooked down. Add garlic and carrot; sauté for another 1 to 2 minutes. Add both cans of tomato, salt, pepper, basil, and Italian seasoning. Simmer for 1 hour.
  2. To make the lasagna: Heat a nonstick frying pan to medium heat and add 1/2 tablespoon olive oil. Add the turkey; sprinkle on the fennel, anise, salt, and pepper. Cook until the turkey is fully done (no longer pink). Turn the heat off and stir in one cup of sauce.
  3. In a large bowl, mix the ricotta, parmesan, egg, and parsley. Add salt & pepper to taste if desired.
  4. Preheat the oven to 375° F. Take a large lasagna pan. Spoon 3/4 cup of the tomato sauce onto the bottom of the pan. Next, put down one layer of noodles, followed by another 1/2 cup of sauce, evenly distributed. Add a layer of half the turkey, followed by half of the ricotta mixture. Then spoon over 1/2 cup of sauce; add another layer of noodles. Again, place down 1/2 cup of sauce followed by the rest of the turkey and the rest of the ricotta mixture. Finish with a layer of noodles and then the rest of the sauce. You may not use all of the noodles; this is ok!
  5. Sprinkle on the mozzarella cheese. Cover with foil; let the lasagna sit for 10 minutes. Bake for 45 minutes, then remove the foil. Increase the heat to 450° F and cook for another 10 minutes or until the cheese is melted. Let sit 5 minutes before cutting into it to serve.

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