INGREDIENTS
For the sauce:
1 tsp olive oil
1 lb lean ground turkey
1 /2 white onion, finely diced
1 tsp garlic
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
1 TBSP pure maple syrup
1/2 cup water
1 tsp oregano
1/4 cup julienned fresh basil
For the lasagna noodles:
10 whole wheat or gluten free no-boil lasagna noodles
For the ricotta mixture:
1 (15 oz) container part skim ricotta
1 egg
For the layers:
16 oz shredded mozzarella
INSTRUCTIONS
Add oil to a large pot and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in basil and oregano.
Make the ricotta mixture: In a medium bowl, mix together the ricotta and egg,
Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the lasagna noodles on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, then a layer of shredded mozzarella. Repeat layers once more: remaining noodles, ricotta, mozzarella. Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes.
