Easy Turkey Lasagna for Two
The BEST turkey lasagna ever – and how to make it for two!
Servings: 2
Ingredients
Meat sauce:
- 1 tablespoon olive oil or avocado oil
- ½ pound ground turkey mild Italian sausage
- ½ teaspoon Italian seasoning
- Pinch of red pepper flakes optional
- 28 oz jar of good quality store bought pasta sauce roasted garlic, tomato & basil or a spicy red pepper
- 1 teaspoon Balsamic vinegar
Ricotta-spinach layer
- 8 ounces ricotta cheese
- 5 ounces package frozen chopped spinach thawed, squeezed dry
- 1 cup grated Parmesan cheese divided (instructions)
- 1 large egg
- 2 tablespoons whipping cream or milk
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
For remaining layers
- 5 to 6 uncooked lasagna noodles use the oven ready dried lasagna noodles
- 6 provolone cheese deli slices about 5 ounces
Instructions
For the meat sauce:
- Heat oil in large skillet over medium heat. Add the turkey sausage, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 5 minutes. Taste and adjust the seasoning as desired.
Make Ricotta mixture:
- Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, ¼ cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside.
Assemble and Bake:
- Spoon ⅓ cup sauce over bottom of each ramrekin. Break apart 1 noodle and place over sauce in single layer in each ramekin. You might use only ½ - ¾ a noodle in each ramekin. For each ramekin: spread ⅓ cup sauce over noodles. Spoon 3 tablespoons of ricotta mixture over sauce. Sprinkle 2 tablespoons Parmesan and 1 slice of provolone over ricotta mixture. Repeat layering with broken noodles, ⅓ cup sauce, 3 tablespoons ricotta mixture, 2 tablespoons Parmesan and 1 provolone slice. Arrange remaining broken noodles over cheese. Spoon ⅓ cup sauce over noodles. Sprinkle 2 tablespoons Parmesan and 1 provolone slice over lasagna. Dollop remaining ricotta mixture atop each lasagna. Spoon remaining sauce around ricotta dollops. Tightly cover baking dish with foil.
- Bake lasagna 50 minutes; uncover and continue baking until noodles are tender (insert knife to check doneness of noodles) and lasagna is hot and bubbly, about 20 - 25 minutes longer. Let lasagna stand 5 minutes before serving. Serve.
Notes
Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven, about 30-35 minutes.
Freeze baked lasagna. After baking, cool for 15 minutes wrap tightly with foil and place in sealable freezer bag. Rewarm frozen, covered with foil, in 350°F. oven about 45 minutes.