Ground Turkey Lasagna, a one dish meal, cooked with wonderful spices and oven ready lasagna.
Prep Time 45minutes
Total Time 40minutes
1tablespoonlemon or lime juice
1/2tablespoonfresh parsleyfinely chopped
1/2teaspoonsea salt or kosher salt
1medium red onionthinly sliced
1/8teaspoonred hot pepper crushedoptional
2 24-ouncesjars Marinara saucereserve 1 cup
1box oven ready lasagna
1 15-ouncecontainer of Ricotta
½cupParmesan cheese gratedplus 2 tablespoons
Heat up a large skillet or Dutch oven on medium high heat; add olive oil and ground turkey. Break chunks of meat and stirring occasionally cook turkey until all the juice has been released and completely gone - about 7 to 10 minutes.
Add lemon/lime juice, garlic, Italian seasoning, thyme, black pepper, and salt and let cook for about 2 minutes. Add onion and hot pepper crushed if using. Continue to cool while stirring for another 2 minutes. Add marinara sauce (reserve 1 cup). Stir to incorporate all ingredients and cover to cook on low heat for about 10 – 12 minutes, stirring 1 or 2 times.
Meanwhile in a bowl, mix ricotta cheese, beaten egg, nutmeg and chopped parsley and set aside.
Spray a 13 X 9” baking dish with cooking spray. Spread 1 cup of the marinara sauce on the bottom.
Top with one layer of oven ready lasagna pasta, top with 1 cup of ground turkey mixture. Using a spoon, dollop ½ cup ricotta mixture evenly over the sauce and flatten with back of spoon. Sprinkle ½ cup mozzarella and 2 tablespoons of Parmesan cheese. Repeat 2 more layers as needed. On the top layer pour the remaining meat sauce, top with remaining mozzarella and sprinkle Parmesan cheese. Coat one side of the aluminum foil with either cooking spray or regular olive oil and cover the dish tightly with the oily side down.
Bake lasagna at 375F for 20 minutes - 30 minutes in a preheated oven. Remove the foil and continue baking until the top of the lasagna is browned, about 30 minutes more. Remove the pan from the oven and let cool for 5-10 minutes before cutting and serving.
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