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Turkey Lasagna

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Serves 8-12 | Prep Time 45 | Cook Time 60

Why I Love This Recipe

The MNF Crew favorite! The love has now been extended to include staff and students at BFA, but I keep Marcus and Elias in mind as the #1 fans always.

Ingredients You'll Need

4-5 cups (my) tomato sauce
1 lb ground turkey
1 lb hot Italian turkey sausage
Box of no-boil lasagna sheets
1 1/4 lb mozzarella cheese
1 lb ricotta cheese
1 cup of parmesan cheese
2 eggs
Parsley (fresh or dried)
Garlic powder


Remove casings from sausage.

Brown sausage and ground turkey in olive oil in a big soup pot. Season with garlic powder, salt, and pepper.

Add tomato sauce, and simmer for 30 minutes (even if the sauce has already been need the intense meat flavor.)

Mix ricotta, 1/2 cup of parmesan, eggs, salt, pepper, and parsley. Set aside.

Preheat oven to whatever temperature lasagna box calls for (350-375 degrees).

Line bottom of 12X15 or deep roasting pan with a thin layer of tomato sauce. Add layer of lasagna sheets. Spread ricotta mixture over sheets. Add a thick layer of meat sauce. Spread an even coating of mozzarella.

Repeat layering process as follows: lasagna sheets, ricotta, meat sauce, mozzarella, until ricotta runs out or at top layer. You will usually repeat 1-2 times depending on pan size.

Top layer: Meat sauce, remaining mozzarella, remaining 1/2 cup of parmesan.

Cover with foil, and bake for 45 minutes.

Remove foil and bake for 15 more minutes until top is brown and crispy.

Let stand for 10-15 minutes before cutting, or lasagna will fall apart!

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