Turkey, Tomato, Ricotta, and Mozzarella Lasagne Recipe

Name: Turkey, Tomato, Ricotta, and Mozzarella Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped (about 2 cups); 4 large garlic cloves, minced; 2 tablespoons olive oil; 1 1/2 pounds ground turkey; 2 carrots, chopped fine; 1 large red bell pepper, chopped fine; a 28- to 32-ounce can whole tomatoes with thick puree; 1 1/2 cups dry red wine; 1 teaspoon basil, crumbled; 3/4 teaspoon dried thyme, crumbled; 1/4 teaspoon dried hot red pepper flakes; 1/8 teaspoon ground allspice; 15 ounces part-skim ricotta (about 2 cups); 1 large egg, beaten lightly; 2 scallions, chopped; twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta; 12 ounces part-skim mozzarella, grated (about 3 cups); 1/4 cup freshly grated Parmesan (about 1 ounce)

Servings: persons

2 large onions, chopped (about 2 cups)
4 large garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground turkey
2 carrots, chopped fine
1 large red bell pepper, chopped fine
a 28- to 32-ounce can whole tomatoes with thick puree
1 1/2 cups dry red wine
1 teaspoon basil, crumbled
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes
1/8 teaspoon ground allspice
15 ounces part-skim ricotta (about 2 cups)
1 large egg, beaten lightly
2 scallions, chopped
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
12 ounces part-skim mozzarella, grated (about 3 cups)
1/4 cup freshly grated Parmesan (about 1 ounce)

1
In a heavy kettle cook onions and three fourths of garlic in oil over moderately low heat, stirring occasionally, until onions are softened.
2
Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender.
3
Stir in tomatoes, wine, herbs, spices, and salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes.
4
Stir in remaining garlic and simmer 5 minutes.
5
Sauce may be made 3 days ahead, cooled completely, and chilled, covered.
6
Preheat oven to 375F.
7
In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste.
8
Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
9
Spread about 2 cups sauce over pasta.
10
Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of a spoon.
11
Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta.
12
Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
13
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
14
Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden.
15
Let lasagne stand 5 minutes before serving.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large onions, chopped (about 2 cups), 4 large garlic cloves, minced, 2 tablespoons olive oil, 1 1/2 pounds ground turkey, and more.

Yes, Turkey, Tomato, Ricotta, and Mozzarella Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey, Tomato, Ricotta, and Mozzarella Lasagne

How did you like this recipe?

Frequently Asked Questions