1 teaspoon olive oil
1 pound 94% lean ground turkey
1 white onion, finely diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
1 tablespoon pure maple syrup
1/2 cup water
1/4 cup diced fresh basil
2 teaspoons italian seasoning
2 teaspoons dried oregano
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 teaspoon salt, plus more to taste
Freshly ground black pepper
10 whole wheat or gluten free lasagna noodles
1 (15 ounce) container part skim ricotta
1 egg
1/4 cup diced fresh basil
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup packed fresh basil, diced
16 oz fresh mozzarella, cut into thin slices
1/2 cup grated parmesan cheese
1/4 cup grated parmesan
Fresh basil


1.Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.
2.Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
3.While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.
4.Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
5.To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.
6.Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.

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