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main course | turkey

Turkey Lasagna

Prep Time: 45 minutes Cooking Time: 90 minutes 6-8 servings


Products Included In Recipe

Ingredients

Lasagna
2 lbs | 900 g Granny's turkey, ground
2 tbsp | 30 ml olive oil
1/4 cup | 65 ml onion, finely chopped
2 tbsp | 30 ml garlic, finely chopped
3 tbsp | 45 ml fresh Italian parsley, chopped
1/2 cup | 125 ml onion, finely chopped
6 cups | 1.5 litres baby spinach
1 (16 oz | 454 g) tub ricotta cheese
1/2 cup | 125 ml egg white
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml black pepper, freshly ground
1/4 cup | 65 ml fresh Parmesan cheese, shredded
1 batch tomato sauce
1 lb | 500 g lasagna noodles, cooked and rinsed in cold water
1 1/2 cups | 375 ml Mozzarella cheese, shredded
Tomato Sauce
1/2 cup | 125 ml onion, finely chopped
2 tbsp | 30 ml garlic, finely chopped
2 tbsp | 30 ml olive oil
2 (26 oz | 796 ml) cans whole Italian tomatoes (such as San Marzano)
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper
2 tbsp | 30 ml fresh basil, coarsely chopped (or 1/2 tsp | 2.5 ml dried)

Directions

Tomato Sauce: In a sauce pan, sauté onion and garlic over medium heat in olive oil until translucent. Remove tomato seeds and pulp from whole tomatoes. Place pulp and seeds in the remaining tomato juice and stain well. Set aside the juice and discard the seeds and pulp. In a food processor, blend the whole tomatoes with onion and garlic, adding the juice back in with the processed mixture. Simmer for 20 minutes, stirring frequently. Season with salt and pepper, add basil and set aside.
Preheat oven to 350°F (177°C).
Heat olive oil in a large skillet and brown ground turkey in batches. Add 1/4 cup of onion and one tablespoon of garlic for last few minutes of cooking. Add parsley and set aside.
Sauté 1/2 cup of onion and remaining garlic until translucent then add spinach and cook until spinach releases water. Set aside.
Add ricotta, egg white, salt, pepper and parmesan to the spinach and mix well.
Spread a thin layer of tomato sauce into the bottom of a 14 inch x 8 inch lasagna pan. Add a layer of noodles. Add a layer each of meat, then sauce, then mozzarella.
Add another layer of noodles, then the ricotta mixture. Repeat with another layer of noodles, a layer of meat, then sauce, then mozzarella. Add a final layer of noodles and then sauce. B
Bake uncovered for 45 minutes. Sprinkle more mozzarella on top. Bake for another 15 minutes or until the cheese is lightly browned. Let lasagna rest for ten minutes before cutting. Serve with salad and garlic bread.

From the Chef: “Although there are quite a few steps to this recipe, the reward is worth it! It’s a good project for a quiet winter day, especially if you make a double batch and put one uncooked lasagna in the freezer."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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