Ingredients Jump to Instructions ↓

  1. 6 whole wheat lasagna noodles , uncooked - I use Hodgsen Mill

  2. 1 qt. (4 c.) spaghetti sauce (I make my own out of our garden tomatoes and freeze - it is very chunky and has lots of garlic , onion , and green peppers in it)

  3. 1/2 (15 oz.) container part-skim ricotta cheese

  4. 1 egg

  5. fresh basil - a large handful

  6. 1 lb. italian ground turkey sausage

  7. 8 oz. ball fresh mozzarella, sliced thin into at least

  8. 12 slices

  9. peccorino romano for grating over the top (you could easily use parmesan as well)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Brown and drain the turkey.

  3. Mix the ricotta with the egg, and tear up most of the basil, reserving a few for garnish on top, and stir into the ricotta.

  4. In an 8x11" glass pan, pour 1 c. of the sauce on the bottom.

  5. Layer 3 of the noodles over the sauce. Spread 1/2 of the ricotta mixture over the noodles, then layer 1/2 of the ground turkey, 1/2 of the remaining sauce (1 1/2 c.), and half of the fresh mozzarella.

  6. Layer the remaining 3 noodles next, and then repeat the layers of ricotta, ground turkey, sauce, and mozzarella.

  7. Top the mozzarella slices with a piece of fresh basil, and then lightly grate some peccorino romano over the top.

  8. Bake, uncovered for 1 hour.

  9. Take out of oven and let rest for 10 minutes, slice and serve!


Send feedback