Turkey-Ricotta Lasagna

Mar 24 2017


Prep 20 mn - Cooking 45 mn

Serves 5-6

My family loves lasagna, I always makes theirs with pasta and make a mini lasagna for me without pasta but with sweet potatoes or zucchinis or eggplants instead. It does not take much longer to do so and it turns out that it makes everyone happy!


  • 1 lb of ground turkey ( I use a mix of white and dark meat)
  • 1 jar of crushed tomatoes
  • 1 onion, chopped
  • 1 garlic, minced
  • 2 cups of ricotta
  • 1 cup of parmesan cheese, grated
  • 1 egg
  • 1/2 cup of chopped parsley
  • 1 bunch of fresh basil leaves
  • Olive oil
  • Salt and peper
  • 1 package of lasagna noodles ( or veggies options, such as zucchinis or sweet potatoes)


Sautee the onion and garlic in a large pot with 2 tbsp of olive oil for a few minutes. Add the meat and cook until golden brown. Add the tomato sauce and let it simmer with the basil leaves for 10-15 minutes. ( Discard the basil)

Meanwhile, preheat your oven at 375F.

Mix the ricotta, with  the egg, 3/4 of the parmesan cheese, the parsley, salt and pepper.

In a large baking dish start layering the ingredients with the meat sauce, pasta, ricotta, pasta sauce, ricotta until you run out. Finish with the ricotta on top and sprinkle the rest of the cheese.

Cook covered with foil for 30 minutes and finish the last 10-15 minutes uncovered until bubbly and golden brown!


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