CookPal AI
Healthier World's Best Lasagna

Healthier World's Best Lasagna

Cost $25, save $15

Source: Recommended by CookPal

  • 150 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Meat

    • 1 pound turkey sausage
    • 🧄 2 cloves garlic, crushed
    • 🧅 ½ cup minced onion

  • Tomato-based

    • 🍅 1 (28 ounce) can crushed tomatoes
    • 2 (6.5 ounce) cans canned tomato sauce
    • 2 (6 ounce) cans tomato paste
    • 💧 ½ cup water

  • Herbs & spices

    • 2 tablespoons chopped fresh parsley
    • 1 ½ teaspoons dried basil leaves
    • 1 teaspoon Italian seasoning
    • ½ teaspoon fennel seeds
    • ¼ teaspoon ground black pepper

  • Pasta

    • 12 lasagna noodles

  • Cheese

    • 16 ounces ricotta cheese
    • ¾ cup grated Parmesan cheese

STEPS

1

Heat a Dutch oven or large skillet over medium heat. Add turkey sausage, ground turkey, onion, and garlic; cook and stir until well browned, about 15 minutes.

2

Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add parsley, basil, Italian seasoning, fennel seeds, and black pepper; simmer uncovered for 90 minutes, stirring occasionally.

3

Preheat the oven to 375°F (190°C).

4

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles until tender yet firm to the bite, about 8 minutes. Drain the noodles.

5

Spread 1 1/2 cups sauce at the bottom of a 9x13 baking dish. Arrange 6 noodles lengthwise over the sauce. Spread half the ricotta over noodles; top with one-third mozzarella slices. Spoon 1 1/2 cups sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan cheese.

6

Cover dish with aluminum foil, making sure foil doesn't touch cheese. Bake in the preheated oven for 25 minutes.

7

Remove foil; continue baking until cheese is golden brown, about 25 minutes. Cool for 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

390

Calories

  • 33
    Protein
  • 33
    Carbs
  • 15
    Fats

💡 Use whole-grain lasagna noodles for added fiber.For a gluten-free version, substitute gluten-free pasta.If you're short on time, prepare the sauce a day ahead and refrigerate.Strain the ricotta cheese for a thicker texture before layering.Add extra vegetables (like spinach or zucchini) for a nutritional boost.