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main course | turkey

Turkey Lasagna

Prep Time: 25 minutes Cooking Time: 90 minutes 6-8 servings


Products Included In Recipe

Ingredients

1 lb | 450 g Granny’s ground turkey
1 pkg | 375 g Granny’s Mediterranean Turkey Sausage, sliced
2 tbsp | 30 ml olive oil
1/4 cup | 65 ml onion, finely chopped
1 tbsp | 15 ml garlic, finely chopped
3 tbsp | 45 ml Italian parsley, chopped
1/2 cups | 125 ml onion, finely chopped
1 tbsp | 15 ml garlic, finely chopped
6 cups | 1.5 ltrs baby spinach
1 (16 oz | 500 ml) tub ricotta cheese
1/2 cups | 125 ml egg white
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper
1/4 cup | 65 ml fresh parmesan, shredded
4 cups | 1 liter tomato sauce
1 lb | 500 g lasagna noodles, cooked and rinsed in cold water
1 1/2 cup | 375 ml Mozzarella cheese, shredded

Directions

Preheat oven to 350°F (177°C).
Heat oil in a large skillet and brown ground turkey and sausage in batches. Add 1/4 cup of onion and the garlic for last few minutes of cooking. Add parsley and set aside.
Sauté 1/2 cup of onion and garlic until translucent. Add spinach and cook until spinach releases water. Set aside and let cool.
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” x 8” lasagna pan. Add a layer of noodles. Add a layer 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. Bake uncovered for 45 minutes.
Add a final layer of mozzarella on top. Bake for another 15 minutes or until the cheese is lightly browned.

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
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