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Turkey parmesan lasagna

Makes 12 servings


  • Turkey mixture:
  • 2 tsp. olive oil
  • 3 cloves garlic, minced
  • 2 tsp. Italian seasoning
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. ground turkey
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • Panko mixture:
  • 1 Tbsp. olive oil
  • ⅓ cup whole wheat panko bread crumbs
  • For the lasagna:
  • 12 whole wheat lasagna noodles, boiled al dente according to package instructions
  • 2 ½ cups ricotta cheese, part-skim
  • 1 large egg + 1 egg yolk
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh basil, chopped
  • 3 ½ cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese


For the turkey mixture: Heat oil in large skillet over medium heat. Add the garlic, Italian seasoning, and crushed red pepper flakes; saute for 2-3 minutes. Add in ground turkey, salt, and pepper and cook until done, about 6-8 minutes. Transfer to a clean plate and set aside. Return empty pan to the burner to prepare panko mixture.

For the panko mixture: Heat oil in the same skillet over medium high heat. Add in the panko crumbs and cook, stirring frequently, until crispy and golden. Transfer to a small bowl and set aside.

In a large bowl, combine the ricotta, egg, egg yolk, salt, pepper, parsley, and basil. Set aside.

Preheat oven to 375° F.

Spray a 9x13 inch pan with non-stick spray. Spread a ¼ of the marinara sauce on the bottom of the pan. Layer with 3 lasagna noodles, 1/3 of the turkey mixture, ¼ cup of marinara sauce, ½ cup of ricotta cheese mixture, and ¼ cup of mozzarella cheese. Repeat the layering process. Top the final layer of noodles with remaining meat, sauce, ricotta, mozzarella. Sprinkle panko crumbs and parmesan cheese on top.

Cover with foil. Bake for 40 minutes, then remove the foil and bake uncovered for 15 more minutes. May garnish with fresh parsley and basil if desired.

You can easily double this recipe and make two pans of lasagna, putting one in the freezer tightly sealed for another meal later. The lasagna will keep in the freezer for up to 3 months. Just double the baking time if reheating it from frozen.

Nutrition analysis per serving: 365 calories, 17 g fat, 25 g protein, 28 g carbohydrate, 6 g fiber, 720 mg sodium

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