Ingredients (~6 servings)
- 2 Tbsp olive oil
- 12 oz ground turkey
- 12 oz Italian sweet sausage (ground)
- 1 yellow onion, finely diced
- 4 cloves garlic, finely minced
- 1 jar (24 oz) marinara sauce
- 1 1/2 tsp dried oregano
- 2 1/4 cups ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 3 Tbsp Italian parsley, finely chopped
- 15 lasagna noodles
- 12 oz fresh mozzarella, cut into bite-sized pieces
- Salt and pepper to taste
Brown the Meat with Aromatics
In a large skillet or dutch oven, heat 2 Tbsp olive oil over medium-high heat.
Add 12 oz ground turkey, 12 oz ground Italian sausage, the diced onion, and 4 cloves minced garlic.
Cook until no pink remains in the meat, breaking it up as you go – this takes ~8-10 minutes.
Drain off any excess fat if there’s a pool of it.
Simmer the Meat Sauce
Stir in the 24 oz jar of marinara sauce and 1 1/2 tsp dried oregano.
Cover and simmer over medium heat for 15 minutes.
The sauce will thicken slightly and the flavors will come together.
Cook the Lasagna Noodles
While the sauce simmers, bring a large pot of salted water to a boil.
Take 15 lasagna noodles and break them into bite-sized pieces – roughly 2-3 inch chunks.
Add the broken noodles to the boiling water and cook according to package directions until al dente.
Once done, drain the water completely.
Mix the Ricotta Filling
In a small bowl, combine 2 1/4 cups ricotta cheese, 1/2 cup grated parmesan, 1 egg, and 3 Tbsp chopped parsley.
Season with salt and pepper to taste.
Stir until everything is well combined – the egg helps bind everything together when it bakes.
Combine Noodles with Sauce and Add Cheese
Preheat your oven to 375F.
Add the drained noodles directly to the meat sauce in the skillet.
Stir until the noodles are well coated in the sauce.
Drop spoonfuls of the ricotta mixture throughout – don’t stir it in, just let it sit in dollops.
Scatter the 12 oz of mozzarella pieces over the top.
Bake Until the Cheese Melts
Place the skillet in the oven, uncovered.
Bake for ~15-20 minutes until the mozzarella is completely melted and starting to brown in spots.
The ricotta dollops will set up but stay creamy inside.
Pull from the oven and let it sit for ~5 minutes before serving.
Garnish with extra chopped parsley and more parmesan if you want.
Deconstructed Lasagna (Lazy Lasagna)
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 12 oz ground turkey
- 12 oz Italian sweet sausage, ground
- 1 yellow onion, finely diced
- 4 cloves garlic, finely minced
- 1 jar marinara sauce, 24 oz
- 1 1/2 tsp dried oregano
- 2 1/4 cups ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 3 Tbsp Italian parsley, finely chopped
- 15 lasagna noodles
- 12 oz fresh mozzarella, cut into bite-sized pieces
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground turkey, sausage, onion, and garlic.
- Cook 8-10 minutes, breaking up meat until no pink remains.
- Drain excess fat if needed.
- Stir in marinara sauce and oregano.
- Cover and simmer 15 minutes.
- While sauce simmers, boil salted water in a large pot.
- Break lasagna noodles into 2-3 inch pieces.
- Cook noodles according to package directions until al dente.
- Drain completely.
- In a bowl, combine ricotta, parmesan, egg, and parsley.
- Season with salt and pepper.
- Preheat oven to 375F.
- Add drained noodles to the meat sauce and stir to coat.
- Drop ricotta mixture in spoonfuls throughout without stirring.
- Scatter mozzarella pieces over the top.
- Bake uncovered 15-20 minutes until mozzarella melts and browns slightly.
- Let rest 5 minutes before serving.
- Garnish with extra parsley and parmesan if desired.