Delicious, easy and quick enough to make on a busy weeknight. Double the recipe to feed a crowd.
The secret is using ready-made tomato sauce (click here for link) – I make mine on Sundays and always have a couple of jars in the fridge. The only store bought sauce I like is Rao’s.
3 tbsp olive oil
1 medium onion, chopped
3 garlic gloves, minced
1 lb fresh, lean ground turkey (93/7)
32 oz jar of tomato sauce
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
salt and pepper to taste
1/2 lb lasagne noodles (I always use Barilla)
15 oz low-fat ricotta cheese
3/4 cup good quality grated Pecorino Romano
1 lb good quality fresh mozzarella, thinly sliced
Preheat oven to 400 degrees F.
In a large skillet heat olive oil, add onion and cook until translucent – about 5 minutes. Add the garlic and cook a few minutes more. Add the ground turkey and season to taste with salt and pepper (I use 1/2 tsp of kosher salt and 1/4 tsp fresh ground pepper). Break up turkey with a wooden spoon and cook for 10 minutes or until no longer pink. Add fresh basil.
Add the tomato sauce and simmer, uncovered over medium heat, for 15-20 minutes, until thickened.
Add pasta to a large pot filled with boiling, salted water and cook for 5 minutes (will be al dente), rinse pasta under cold water.
In a medium bowl combine ricotta with egg (if desired add 1/2 tsp kosher salt and 1/4 tsp freshly ground pepper) and mix well.
Ladle 1/3 of the sauce in a 9 by 12 by 2-inch rectangular baking dish, spread all over the bottom of the pan. Then layer 1/2 the pasta, half the mozzarella and half the ricotta. Sprinkle with Pecorino Romano and top with 1/3 of the sauce. Repeat this step.
Bake for 30 minutes, until sauce is bubbling. Serve with fresh Italian bread and a green salad.