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Ingredients

1 lb Ground Turkey
2-3 Carrots
2 Celery
1/2 large Onion
3 cloves Garlic
1 can (14.5 ounces) Crushed Tomatoes
1 cup Tomato Sauce
2 tbsp Dried Basil
1 tbsp Balsamic Vinegar
8-10 No Boil Lasagna Noodles
10 ounces Kale
8 ounces Ricotta Cheese
1 cup shredded Shredded Mozzarella Cheese
1 cup shredded Parmesan Cheese

The Most Delicious Lasagna

Features:
    • Serves 6
    • Medium

    Directions

    A while back I was looking for a lasagna recipe and found a great turkey and spinach post. The recipe directions seemed a bit complicated and it lacked vegetables, so I decided to adjust and make my own version. I love this lasagna as it has a great amount of veggies, some meat, and the perfect amount of cheese…the three best cheeses, ricotta, mozzarella, and parmesan, yum! If you are vegetarian, simply leave out the ground turkey and bam, it’s a great vegetable lasagna! I used full fat ricotta but skim ricotta works just as well, if you want to keep the calories down.

    Steps

    1
    Done

    Make The Sauce

    Start by heating up 1 tbsp of olive oil in a large skillet on medium heat and cook the ground turkey until it is no longer pink. Move the cooked ground turkey into a bowl and heat up another tbsp of olive oil in the same pan and add the chopped onion, carrot, and celery. Season with some salt and pepper and cook for 3-4 minutes. Next, add the crushed or minced garlic to the pan and stir until the garlic becomes fragrant, about 2-3 minutes. Now, add the crushed tomatoes, tomato sauce, 1 tbsp of balsamic vinegar and some more salt and pepper to taste. On medium heat, add the cooked turkey and allow for the sauce to simmer for 10 minutes. Lastly, turn off the heat and add 2 tbsp of dried or fresh basil, stir and set aside.

    2
    Done

    Make Kale & Ricotta Mixture

    In another pan, heat up 1 tbsp of olive oil and add the finely chopped kale. You might need to do this in two batches as it might not all fit in one pan. Cook until the kale has wilted and add to a bowl to cool for about 2 minutes. Add the ricotta cheese and mix well. Chopping the kale finely will allow you to spread the kale and ricotta mixture easier over the lasagna noodles.

    3
    Done

    Assemble Lasagna

    Preheat your oven to 350F and start assembling the lasagna. I used a 9x13 glass casserole dish but any oven safe dish will work. Start by adding half of the turkey and sauce mixture to the bottom of the dish, then add the lasagna noodles, topped with half of the kale and ricotta mixture then 1/2 cup pf shredded mozzarella and 1/2 cup of parmesan cheese. Repeat these steps: sauce, lasagna noodles, ricotta mixture and the remainder of the cheese...and a bit more to fill in the edges :)

    4
    Done

    Bake The Lasagna

    Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the aluminum foil, increase the temperature to 400F and bake for another 15 minutes or until the edges are golden brown.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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