Ingredients
1 lb. lasagna noodles
Kosher salt
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 tbsp. tomato paste
1 lb. ground turkey
1 (28-oz.) can crushed tomatoes
1/4 c. torn basil
1 (16-oz.) container ricotta, preferably full fat
1/2 c. grated Parmesan, plus more for sprinkling
2 tbsp. freshly chopped parsley
1 egg
1 lb. fresh mozzarella, sliced
Preparation
Step 1Preheat oven to 375°. Grease a large large baking sheet with cooking spray. In a large pot of boiling salted water, cook noodles until al dente according to package instructions. Drain and lay noodles on prepared baking sheet. Step 2In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste, then add ground turkey. Cook, breaking up the meat with a wooden spoon, until turkey is no longer pink, about 6 minutes. Add tomatoes and basil. If the mixture is too thick, fill tomato can about a quarter full with water. Season with salt and pepper and let simmer 20 minutes. Step 3In a medium bowl, stir together ricotta, Parmesan, parsley, egg, and garlic. Season with salt and pepper. Step 4In the bottom of a large baking dish, spoon a thin layer of sauce. Add a layer of cooked noodles, overlapping them slightly. Spread about a third of ricotta mixture over noodles, top with sauce, then top with a layer of mozzarella. Repeat to make 3 layers.Step 5Bake until lasagna is bubbling and cheese is melty, about 35 minutes.
