My husband Red has been taking over the cooking duty at our household for the past couple of months. This is a recipe that we often make at our house, but I just realized, I have never posted. The recipe was inspired by Ina’s famous Turkey Lasagna Recipe, but we have modified it to the ingredients that we have readily available at the house. It’s a no-fail recipe that will be sure to satisfy your diners. I have also enjoyed them with sliced fresh mozzarella as topping. Enjoy!

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds ground turkey (the next six seasoning will be mixed into the ground turkey)
2 tsp garlic powder
1 1/2 tsp sugar
1 tsp dried oregano
1 1/2 tsp fennel seed
1/2 tsp pepper
1 1/2 tsp salt
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles (no-boil)
15 ounces ricotta cheese
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.

Mix the following six seasoning listed under ground turkey ingredient into ground turkey.

Add the seasoned ground turkey mixture and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Yield: 8 servings