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turkey lasagna recipe Roasted Red Pepper Turkey Lasagna
- Total Time: 105 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This Roasted Red Pepper Turkey Lasagna is a lighter, healthier twist on classic comfort food, featuring lean ground turkey, roasted red peppers, and a rich tomato sauce layered with creamy ricotta and mozzarella. It’s a family favorite offering savory flavor and is perfect for a comforting yet health-conscious meal.
Ingredients
- 1 lb lean ground turkey
- 15 oz jar roasted red peppers, drained
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 9–12 lasagna noodles (oven-ready or regular)
- 15 oz ricotta cheese
- 1 large egg
- 8 oz shredded mozzarella cheese
- 4 oz grated Parmesan cheese
- 1 yellow onion, diced
- 3–4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried basil
- Salt to taste
- Black pepper to taste
Instructions
- Cook Turkey & Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant. Add ground turkey, breaking it up with a spoon, and brown for 6-8 minutes until no pink remains. Drain any excess fat.
- Build the Sauce: Stir in the crushed tomatoes, tomato sauce, drained roasted red peppers, oregano, and basil. Season generously with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prep Ricotta Mixture: In a medium bowl, combine the ricotta cheese, large egg, 0.5 cup grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined and creamy.
- Assemble Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the turkey sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 3-4 lasagna noodles (snap to fit if needed), then half of the ricotta mixture, half of the remaining turkey sauce, and one-third of the mozzarella cheese. Repeat these layers once more. Top with the final noodles, remaining turkey sauce, and the rest of the mozzarella and Parmesan cheese, ensuring even coverage.
- Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly, golden brown, and the edges are slightly crisped. Let the lasagna rest for 10-15 minutes before slicing and serving; this allows the layers to set for easier, cleaner portions.
Notes
To avoid dryness, ensure generous sauce layers and consider oven-ready noodles. If the sauce is too thin, simmer uncovered for a few extra minutes to reduce. For blandness, adjust seasoning with more salt and pepper, or add a pinch of red pepper flakes or a dash of balsamic vinegar. To prevent sogginess, avoid overcooking traditional noodles and let the lasagna rest for 10-15 minutes after baking before slicing. For dietary adjustments, consider whole wheat or gluten-free noodles, low-sodium canned tomatoes, or part-skim dairy. The sauce can be made in an Instant Pot or stovetop as an alternative to the skillet method.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 180 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg