1 lb. Lasagna noodles
Kosher Salt
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 tbsp. tomato paste
1 lb. ground turkey
1 (28-oz) can crushed tomatoes
¼ c. torn basil
1 (16-oz) container ricotta, preferably full fat
½ c. grated Parmesan, plus more for sprinkling
2 tbsp. freshly chopped parsley
1 egg
1lb. fresh mozzarella, sliced
Preheat oven to 375 degrees . Grease a large baking sheet with cooking spray. In a large pot of boiling salted water, cook noodles until al dente according to package instructions. Drain and lay noodles on prepared baking sheet. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste, then add ground turkey. Cook, breaking up the meat with a wooden spoon, until turkey is no longer pink, about 6 minutes. Add tomatoes and basil. If the mixture is too thick, fill tomato can about a quarter full with water. Season with salt and pepper and let simmer 20 minutes. In a medium bowl, stir together ricotta, parmesan, parsley, egg, and garlic. Season with salt and pepper. In the bottom of a large baking dish, spoon a thin layer of sauce. Add a layer of cooked noodles, overlapping them slightly. Spread about a third of ricotta mixture over noodles, top with sauce, then top with a layer of mozzarella. Repeat to make 3 layers. Bake until lasagna is bubbling and cheese is melted, about 35 minutes.
8 Servings