Weeknight Lasagna with Ricotta + Turkey
Why we love it:
- 1 teaspoon Extra Virgin Olive Oil
- 1 pound Ground Turkey
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1⁄4 teaspoon Red Pepper Flakes
- 2 teaspoons Kosher Salt (divided)
- 1 28-ounce can Crushed Tomatoes
- 15 ounces Ricotta Cheese
- 6 ounces Mozzarella (shredded) (divided)
- 1 Egg
- 1⁄4 teaspoon Nutmeg (freshly grated)
- 1 Lemon (zest)
- 1 package No-Boil Lasagna Noodles
- 3 cups Arugula
- 3 Tablespoons Salad Dressing
1. PREHEAT OVEN TO 350 DEGREES
2. TURKEY + SAUCE
Heat the oil in a large pot over medium-high heat. Add the turkey and break it up with a wooden spoon as it browns. When it’s mostly browned (about 4 minutes) add the oregano, garlic powder, red pepper flakes, and about ½ of the salt (1 teaspoon or so). Add the can of tomatoes and a ½ cup water. Bring to a simmer. Taste the sauce, you might prefer another ½ teaspoon or so of salt.
Meanwhile, in a small bowl stir together the ricotta, ⅔ of the total mozzarella, the egg, nutmeg, and zest in the lemon. Add a pinch of salt. Stir to combine.
*The no-boil noodles will expand in the pan as they bake so it’s ok to leave about a ½” border around the edge without noodles and to have other gaps here and there. Don’t overthink it!*
Using an 8 x 8 or 9 x 13-inch pan, layer the lasagna. Start with a thin layer of sauce. Then layer the noodles, more sauce, ½ of the turkey and ½ of the ricotta mixture. Add another layer of noodles, the rest of the ricotta mixture, the rest of the turkey and MOST of the sauce (try to leave about a ¼ cup of sauce in the pot, mostly without turkey pieces). Top with noodles. Spread the reserved sauce over top of the noodles and sprinkle on the rest of the shredded mozzarella cheese.
Cover with foil and place in the oven for about 20 minutes.
Remove foil and bake for another 15 - 20 minutes or until the noodles are tender and the cheese is bubbly and browned.
Toss arugula with dressing.
Ideally, let it cool for about 5 - 10 minutes before slicing and serving.