Turkey Lasagna

Turkey Lasagna

We’ve made quite a few lasagna dishes here at Ali Does It.  Some of them have been pretty fancy, while others were more simple.  Sometimes it’s the simplest things that are the best, as you know.  But sometimes a teensy tweak of those simplest things makes them even better.  This particular lasagna dish is pretty classic, as things go, but I used ground turkey instead of beef for a bit of a lighter meal, and then added eggplant to the mix because I remembered the richness of it in the lasagna I made with béchamel.

This recipe makes enough for two small (7″ x 10″) dishes, and freezes really well.

Dice up an onion or two and sauté the pieces with a bit of olive oil and some minced garlic in a large saucepan until tender and translucent, a few minutes.

Turkey Lasagna

Chuck in a package of ground turkey, and stir it around until it’s all broken up and the pieces are no longer pink.

Turkey Lasagna

Chop up a medium-sized eggplant, two red peppers, and a handful of mushrooms and add those to the mix.

Turkey Lasagna

Add in two cans tomato sauce and simmer that for a few minutes.  If you’re planning to cook this right away, then keep it warm, but if you’re planning to freeze the lasagna then feel free to let it cool.

Turkey Lasagna

In a bowl, mix together two tubs ricotta cheese with two cups chopped spinach (fresh or frozen, your choice).

Turkey Lasagna

Now you can put it all together.  Start with your oven-ready lasagna noodles.  Stick them raw into your dish to line the bottom. Scoop on a generous amount of your tomato/turkey sauce and smooth it down.

Turkey Lasagna

Add another layer of noodles, then a heap (half, if you’re making two lasagnas) of ricotta mixture.  Smooth that down.

Turkey Lasagna

More noodles, and you’re probably reaching the top of your container right about now.  Scoop on a final layer of tomato/turkey sauce and then sprinkle the top with a generous layer of grated mozzarella cheese.

Turkey Lasagna

Let the dish cool completely before freezing, or pop it in the oven right away.

You can bake this, uncovered, from frozen at 400°F for 30-40 minutes, or until the top is bubbly and the cheese is starting to brown.

Here are some of the other Ali Does It lasagna dishes for your review:

Beef Lasagna with Eggplant and Béchamel

Egg Won Ton Lasagna

Roasted Vegetable and Tofu Lasagna

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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