Turkey Lasagna

I always feel like I am making excuses as to why I haven’t posted in a while. Plain and simple, my life is very busy these days. It was a lot easier to post more frequently when I was unemployed! Not that I am complaining about having a full-time job again by any means! But most often after a long day at work, I get home, and the last thought in my head is getting on a computer again.

Not to mention, Greg and I have had kind of a busy year. He proposed in February, and we got married in May. So needless to say, there’s been a lot of distraction this year. :)  We went to Savannah, Georgia and got married on Tybee Island. It was an amazing day and an amazing trip!

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I will be posting a food review soon of one of our favorite places in Savannah.

Along with a new marriage, I have embraced the role of stepmom. Greg’s oldest daughter, Taylor, came over the other night for a rare week night dinner with us, and I made a new lasagna. Greg and I have been using ground turkey a lot in our cooking and so I decided to find a recipe that incorporated it into a lasagna. I found this one. It was a big hit with Taylor and with Greg – so I of course was ecstatic!

If you’re a lasagna fan, I have two other lasagna recipes for you to check out!

Lasagna with Ground Beef and Ricotta

Vegetable Lasagna with Two Cheeses

I found this recipe on the Food Network. And here it is!

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Ingredients:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (1 onion)
  • garlic cloves, minced
  • 1 1/2 pounds sweet Italian turkey sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes in tomato pure
  • 1 (6-ounce) can tomato paste
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan, plus 1/4 cup for sprinkling
  • 1 extra-large egg, lightly beaten
  • 1 pound fresh mozzarella, thinly sliced (I used shredded)

I did not use the following because I didn’t think Taylor would like it, but I want to try it with these next time:

  • 3 to 4 ounces creamy goat cheese, crumbled
  • 1/2 cup chopped fresh basil leaves

Directions:

Heat the olive oil in a large (10 to 12-inch) 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 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

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

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.

Bake at 400 degrees for 30 minutes, until the sauce is bubbling.

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