Ingredients
SPICE MIXTURE
2 teaspoons basil, dried
1.5 teaspoons Italian seasoning
2 teaspoons oregano, dried
1 teaspoon red pepper flakes, optional
1 teaspoon fennel seeds
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
LAYERS
6 cups of marinara sauce; see the Marinara Sauce Recipe
2 lbs ground turkey, 94% lean
2 tablespoons of pure maple syrup
1 container ricotta cheese, 32 oz
2 eggs
1/4 cup fresh basil, chopped finely
16 oz fresh mozzarella, sliced
3 cups mozzarella, shredded
1/2 cup parmesan cheese grated
oven-ready lasagna sheets, this depends on your pan, but enough to cover the bottom of the pan three times
extra virgin olive oil
salt and pepper
non-stick cooking spray
aluminum pan, 13 in x 9 in x 2.5 in
GARNISH
1/4 cup parmesan cheese grated
fresh basil leaves
Instructions
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MAKE THE MARINARA SAUCE – Read the Recipe
-
MAKE THE MEAT FILLING
- Add all the spices for the spice mixture to a small bowl, stir, then set aside
- Put a tablespoon of olive oil in the bottom of a large saucepan and cook the turkey, crumbling as you go. Season with salt and pepper.
- When the turkey is mostly cooked, drain the fat and add the spice mixture and the maple syrup.
- Let the turkey cook for 15 minutes until the flavors have combined, then remove from the heat and set aside.
-
MAKE THE RICOTTA CHEESE FILLING
- Wisk the two eggs together
- Combine the ricotta cheese, eggs, and basil in a stand mixer or by hand. Season with salt and pepper.
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ASSEMBLE THE LASAGNA
- Preheat the oven to 350°
- Spread a cup of red sauce on the bottom of the pan, then a layer of noodles
- Spread half of the turkey mixture, then top with 2 cups of red sauce and another layer of noodles.
- Spread a generous layer of the ricotta mixture on top of the noodles (there will be extra), then top with the fresh mozzarella slices and another layer of noodles.
- Repeat the meat layer, then top with 3 cups of shredded mozzarella cheese and sprinkle with parmesan.
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COOKING
- Spray a sheet of aluminum foil with non-stick spray and cover tightly; cook for 25 min.
- Remove the foil and cook for 20 minutes.
- Turn on the broiler and cook for 3 min to brown the cheese. Watch the oven carefully because it is very easy to burn the top.
- Cool for 20 minutes before serving.
Notes
This recipe will fill a full-size casserole pan, but I suggest making two at a time because this takes a minute. So, you can either double the recipe or use two half-size pans, put one dish in the oven, and freeze the other. I recommend using 9 in x 6.5 in x 2.75 in Meal Prep Pans with board lids. To reheat from frozen, cook covered for 1 hour, then uncovered for 20 minutes, and 2 minutes under the broiler.
