The Best Healthy Turkey Lasagna You’ll Ever Eat

For the sauce: 1 tablespoon extra-virgin olive oil 6 cloves garlic, minced 1 pound 93% lean ground turkey (or use ground turkey sausage for even more flavor!) 1 white onion, finely diced 1 teaspoon kosher salt 1 (28 ounce) can crushed tomatoes

Ingredients

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1 (6 ounce) can tomato paste 1 (15 ounce) can tomato sauce 1 tablespoon pure maple syrup ½ cup water ¼ cup julienned fresh basil 2 teaspoons italian seasoning 2 teaspoons dried oregano 1 teaspoon whole fennel seeds ½ teaspoon red pepper flakes ¼ teaspoon nutmeg 1 teaspoon salt, plus more to taste Freshly ground black pepper For the lasagna noodles:

Ingredients

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Instructions

Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds.

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Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.

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Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. 

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Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)

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While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.

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Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

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To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish.

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