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

   Heat the oven to 190°C conventional (170°C fan). Dice the 180 g onion, mince the 15 g garlic, wash and dry the 250 g spinach, and grate or tear the 180 g mozzarella. Keep raw turkey and its utensils separate from the vegetables and cheese.

2. 02

   Check the package of the 330 g dry whole-wheat lasagna sheets. Oven-ready sheets go straight into the dish; sheets that require pre-cooking must be boiled according to their package and drained. The 330 g quantity is the dry weight in either case.

3. 03

   In a large nonstick pan, soften the onion with a small splash of water for about 4 minutes. Add the 750 g lean ground turkey, break it into small pieces and cook for about 8–10 minutes. Stir in the garlic for the last minute. Check a few thick pieces with a clean food thermometer: ground turkey must reach 74°C before serving.

4. 04

   Pour in the 700 g tomato passata, then stir in the spinach in batches. Simmer for about 5 minutes until the leaves wilt. Keep the sauce loose enough to coat the pasta; if it becomes thick, add a little water, especially with oven-ready sheets. Do not add unlisted oil or cheese.

5. 05

   Spread a thin layer of turkey sauce in a roughly 23 × 33 cm baking dish. Layer pasta sheets, sauce and small spoonfuls of the 360 g ricotta, repeating until everything is used. Finish with sauce covering all exposed pasta and scatter the 180 g mozzarella on top. Use a deep dish or two smaller dishes if the layers do not fit.

6. 06

   Cover loosely with foil and bake for about 25 minutes; uncover and bake another 15–20 minutes until the sheets are tender, the center is piping hot and the top is lightly browned. If using oven-ready sheets, follow the package's longer bake time when needed. Rest for 10 minutes before cutting into 6 equal portions. Allow about 30 minutes preparation and 75 minutes for cooking, baking and resting in total; cool leftovers promptly and refrigerate.