Lean Turkey Lasagna

What you need

Ingredients

Measured for 6 servings.

• 750 gLean Ground Turkey, raw
• 330 gWhole-Wheat Lasagna Sheets, dry
• 700 gTomato Passata
• 360 gRicotta, part-skim
• 180 gMozzarella, part-skim
• 250 gSpinach
• 180 gOnion
• 15 gGarlic

Make it

Method

1. 01

   Weigh and prepare all ingredients for Lean Turkey Lasagna: 750 g Lean Ground Turkey, raw, 330 g Whole-Wheat Lasagna Sheets, dry, 700 g Tomato Passata, 360 g Ricotta, part-skim, 180 g Mozzarella, part-skim, 250 g Spinach, 180 g Onion, 15 g Garlic. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Bring a large pot of well-salted water to a steady boil. Cook the dry pasta until just al dente; reserve a little cooking water before draining so the final sauce can be loosened without adding extra fat.

3. 03

   While the pasta cooks, prepare the protein and sauce separately. Brown the protein where appropriate, soften aromatics, then add tomato or dairy components at moderate heat so the sauce stays smooth.

4. 04

   Combine pasta and sauce thoroughly. For baked versions, transfer to a baking dish, distribute cheese evenly and finish in a preheated 200°C oven until bubbling and lightly browned; for skillet versions, emulsify over low heat with a splash of pasta water.

5. 05

   Check the thickest piece with a clean instant-read thermometer; poultry must reach 74°C before it leaves the pan.

6. 06

   Divide the finished dish into 6 equal servings, ideally by finished weight. The full preparation is designed for about 75 minutes, with approximately 30 minutes of preparation and 45 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.