Ground Turkey Lasagna

Making lasagna by hand/scratch can be a lot of work. I have made my fair share of lasagna's and even though they take awhile to make, they are so worth it and taste so much better than the frozen lasagna! Especially this one - a Ground Turkey Lasagna. Kevin and I are working on making better/healthier choices, and in this case it was using ground turkey instead of ground beef. This recipe took me about an hour total and usually that ends up being the case with lasagna so it wasn't anything that I didn't expect. The original recipe can be found HERE and we changed a few things including removing the yellow onion, used Italian Style cheese instead of Parmesan cheese and used That's Amore seasonings instead of Parsley. 

Ingredients:
1 1/2 tbsp olive oil
1 tbsp minced garlic
1/2 cup milk
1 tube ground turkey
1 tsp salt
1 2/3 cup shredded Italian Style cheese
10oz mozzarella cheese shredded
15oz package ricotta cheese
1 tsp dried oregano
1 tsp That's Amore seasoning
1 tsp onion powder
1 tsp garlic powder
1 tbsp pepper
3 1/2 cups marinara sauce
16 oz package of regular lasagna noodles

Directions:
Boil and drain noodles and rinse with cold water. Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium-high heat. Add minced garlic, 1/2 tsp oregano, 1/2 tsp That's Amore, 1/4 tsp garlic powder, ground black pepper, and 1/4 tsp salt. Saute for 2 minutes. Add ground turkey and cook until meat is brown. Add 1/2 cup of milk and simmer on medium-low for 5 minutes. Mix in 2.5 cups of marinara sauce and turn off heat. 

In a medium sized bowl, combine ricotta cheese, 1 cup Italian Style cheese, 1/2 tsp oregano, 1/2 tsp That's Amore, 1/4 tsp garlic powder, ground black pepper and 1/4 tsp salt and mix with hands or a spoon. 

In the bottom of a pan, spread the remainder one cup marinara sauce in a thin, even layer. Place lasagna noodles in pan, slightly overlapping. Spread 1/2 of the ricotta mixture in a thin, even layer over noodles and spread 1/3 of the meat sauce over ricotta mixture. Add 2nd layer of lasagna noodles and spread remainder sauce over noodles. Top with mozzarella and parmesan. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 20 more minutes. Remove from oven and serve with garlic bread.