Weeknight Lasagna with Ricotta + Turkey

Active Time: 15 minutes

Total Time: 45 minutes

Why we love it:

Lasagna can be a weeknight meal! I’ve taken steps to make this easy to assemble but still deliver on the cozy, layered flavor you expect from a lasagna. It’s also super adaptable so check out the Substitutions section for ideas!

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Ingredients

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

Cooking Instructions

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.
3. CHEESE

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.
4. ASSEMBLE

*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.
5. BAKE

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.
6. SALAD

Toss arugula with dressing.
7. SERVING

Ideally, let it cool for about 5 - 10 minutes before slicing and serving.

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Substitutions

GLUTEN FREE:

I’m not sure GF lasagna noodles are widely available, but you could use any large GF pasta and toss the cooked pasta together with the turkey and sauce. Dot with cheese and bake in a casserole dish. Would be good with another vegetable folded in too, like broccolini, butternut squash, brussels, or frozen spinach
DAIRY FREE:

dairy free ricotta exists and is good! Omit mozzarella and top it with parsley or just keep the sauce on top
NOODLES:

you can use the noodles you have to boil first. Just follow package instructions and assemble and bake in the same way
VEGGIES:

add sauteed mushrooms, onions, kale, or try frozen spinach. You can add sauteed finely chopped cauliflower or squash. You can add a layer of spaghetti squash. Olives or a layer of roasted red peppers would be very delicious
TURKEY:

chicken or ground beef would work. Using ground Italian sausage is delicious
KIDS CORNER:

if your kids won’t eat lasagna you could try using regular boil noodles and lay a few flat on a work surface, fill with cheese and roll up. Place in a casserole dish and cover with sauce for lasagna rolls. The shape helps (oh, kids). Or just serve a few plain noodles, sauce and/or turkey on the side. My kids will eat the components but not the assembled lasagna

Prep Ahead & Use It Up

Defrost the spinach in fridge at least overnight
You can mix up the sauce
Mix up the ricotta mixture
Or you can decide to assemble the entire lasagna and bake it off, or store overnight in the fridge before baking, then reheat to serve