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This lasagna recipe is easy, quick to make, great tasting and healthy. Using ground turkey, whole grain lasagna noodles and low fat cheeses, you can make a fantastic tasting lasagna that is also healthy and fits with most diets. You can even use gluten-free or keto-friendly noodles. It freezes very well!
Total time: 30 minutes prep, then 1 hour in the oven.
Cooks for about: 60 to 80 minutes
Yield: about 21 large servings
Easy to make!
1/2 pound dry lasagna noodles (requires 12 lasagna noodles - unbroken)
Preheat the oven to 350 degrees F.
Unless, of course, you use the "no cook" type of lasagna noodles. I just put the noodles in a big pot of water and let them simmer while I prepare the rest.
No set amount of time. If they are soft, they're done!
Put 2 tablespoons of vegetable oil in a large non-stick pot. Heat over medium-high heat, and before the oil starts to smoke or burn, add the meat
Brown the meat until there is no pink remaining. This will take about 10 minutes.
While it is browning, dice the onions and you can either brown them separately or in with the meat.
Stir the meat about every minute.
Drain the liquids from the browned meat and onions, then add the tomato sauce, diced tomatoes, tomato paste and seasoning.
This is easy. Just mix the ricotta or cottage cheese and eggs in a mixing bowl. The eggs help to keep the lasagna from being runny and thicken it up.
I prefer cottage to cheese to ricotta because you can get non-fat or lowfat cottage cheese and that is almost impossible to find in ricotta.
Plus, ricotta is many times more expensive than cottage cheese.
Bottom - Just ladlel in 1 cup of sauce on the bottom of the pan!
Layer 1 Then a layer of noodles (there's no special way, they don't need to overlap or cover every square inch. Unless you are OCD, there's no need to obsess over it.
Layer 2 - Repeat the layer again. I make each layer thick, so I only have 2 layers of noodles, which is also good if you are trying to cut down on carbs.
Top - The top of the lasagna is just covered with the remaining cheese (mozzarella and then parmesan).
Cook for about 35 to 45 minutes at 350 F until it is bubble,. The cheese is melted and it is just barely starting to brown.
It will be searing hot. Don't even think of eating it yet. Let it rest on the counter for 15 minutes. Plus the 15 minutes helps it to firm up!