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Classic Lasagna

This Classic Lasagna Recipe is the perfect comfort any time of year. Loaded with three cheeses and all the declious Italian flavors. Easy to make ahead and great for leftovers during a busy work week.

Course Dinner, Lunch, Main Course
Cuisine Italian
Keyword cherry tomatoes, comfort food, dinner, easy recipe, garlic, italian cuisine, lasagna, main course, main dish, make ahead, mozzerella, onion, parmesan, pasta, ricotta, tomato sauce

Ingredients

Tomato Sauce:

  • 1 Lb. Lean Ground Turkey (85/15)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Yellow Onion, diced (or 1/2 large onion)
  • 2 Clove Garlic, minced (2 large or 4 small)
  • 1/4 Cup Stock ( I use low-sodium chicken)
  • 1 14.5oz Can Petite Diced Tomatoes
  • 2 8oz. Cans Tomato Sauce
  • 2 Tbsp Brown Sugar
  • 2 Tsp Dried Basil
  • 1 Tbsp Dried Oregano
  • 1/4 Tsp Garlic Powder
  • S&P -OR- Simple Seasoning Blend to taste (I use McCormick Hamburger Seasoning)

Ricotta Mix:

  • 1 16oz Container Part Skim Ricotta Cheese (I use Frigo)
  • 1/2 Cup Spinach, finely chopped
  • 1 Large Egg
  • 1/8 Tsp Nutmeg
  • 1/2 Cup Shaved Parmesan Cheese
  • Kosher Salt & Pepper
  • 1 Box No-Cook Lasagna Noodles (I use Gluten Free Barilla brand)

Instructions

Ground Turkey Tomato Sauce

  1. Heat large skillet pan on medium heat. Add olive oil and diced onions and cook until slightly translucent. Add ground turkey, garlic and light seasoning. Cook throughly about 3-4 minutes. 

  2. Next add chicken stock, diced tomatoes, and tomato sauce. Stir in brown sugar, dried herbs, and more seasoning to taste. Allow sauce to cook on medium for a few minutes and then turn down to a slow simmer. Stir in garlic powder and more seasoning to taste. Cook sauce for about 20 minutes if you’re short on time. The longer you cook it the better it will be so if you can cook it up to 30-40 minutes, it will enhance the flavor even more.

Ricotta Mixture

  1. While your tomato sauce is cooking combine ricotta, 1/2 cup shaved parmesan, egg, spinach, nutmeg, and salt and pepper to taste all into a medium bowl.

  2. Keep refrigerated until sauce is ready. Leave out a few minutes when ready to start layering. This will make it easier to spread.

Layering the Lasagna

  1. Preheat oven to 375 degrees.

  2. In a 13x9 baking dish, pour 1/2 cup tomato sauce into bottom of pan and spread to lightly cover the bottom. Then lay your no-cook lasagna noodles across the sauce. This doesn’t have to be perfect. You can break noodles into smaller pieces if needed. If using regular lasagna noodles, you’ll need to cook them first.

  3. Next, spread a light layer of the ricotta on top of the noodles. I find it easiest to put a few dollops all over first and then spread with the back of a spoon. Just be sure to only use 1/3 of the mixture so you have plenty for the other layers.

  4. Place about 6 slices of fresh mozzarella on top of the ricotta mixture.

  5. Continue these steps two more times. The top later will only be noodles, sauce, parmesan and mozzarella. There is no ricotta mixture on the top layer.

  6. Cover tightly with aluminum foil and bake at 375 degrees for 25-30 minutes. Then remove foil and bake another 10-15 uncovered. Top should be slightly brown and bubbling. Let rest another 10 minutes and top with more chopped fresh spinach, basil or parsley. Serve immediately. Leftovers can be stored in an airtight container or covered baking dish up to a week in the fridge. Reheat on a plate as needed.