Best Ground Turkey Lasagna

Best Ground Turkey Lasagna


The Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion chopped
  • 1 pound lean ground turkey
  • 2 spicy Italian chicken or turkey sausages
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon red pepper flakes
  • 1 6 ounce can tomato paste
  • 2 28 ounce can crushed tomatoes
  • 1/2 cup chicken broth
  • 3 tablespoons minced flat-leaf parlsey
  • 2 bay leaves

The Rest:

  • 12 ounces whole wheat lasagna noodles
  • 16 ounces low-fat cottage cheese
  • 3 tablespoons minced flat-leaf parsley
  • 1/2 teaspoon salt
  • 2/3 cup grated Parmesan cheese
  • 6 large basil leaves thinly sliced

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The Sauce:

  • Heat the olive oil in a large nonstick saucepan or skillet set over medium heat. Add the onion, ground turkey and sausages. Cook, crumbling the meat with a wooden spoon, until the turkey and sausages are cooked through.
  • Add the garlic, oregano, thyme, salt, pepper and red pepper flakes, and cook for 1 minute.
  • Add the tomato paste and stir to combine with the ground turkey mixture, cooking for 1 minute.
  • Stir in the crushed tomatoes, chicken broth, parsley and bay leaves. Bring to a boil, then simmer for 30 minutes, stirring occasionally.

The Rest:

  • Cook the lasagna noodles according to package instructions. Drain and rinse with cold water. Lay out the noodles on kitchen towels in a single layer.
  • Place cottage cheese, parsley and salt into a blender, and puree until smooth.

Assembling The Lasagna:

  • Preheat the oven to 375 degrees F.
  • Spread 1 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
  • Lay a few lasagna noodles in a single layer over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
  • Spread ⅓ of the cottage cheese mixture over the noodles. Top with 1 ½ cups of the sauce, ¼ of the Parmesan cheese, and ⅓ of the sliced basil.
  • Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles, and the remaining sauce and Parmesan cheese.
  • Cover with foil and cook for 30 minutes. Remove the foil and baked until the lasagna is bubbling, 25 to 30 minutes.
  • Let rest for 15 minutes, cut into 12 squares and serve.


Weight Watchers Points: 6 (Freestyle SmartPoints), 8 (Points+)


Serving: 1Piece | Calories: 326.5kcal | Carbohydrates: 43.3g | Protein: 25.7g | Fat: 9g | Saturated Fat: 2.9g | Cholesterol: 47.7mg | Sodium: 964.1mg | Fiber: 7.5g | Sugar: 9.6g

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