A Lovely Lasagne the Kids Will Love
Students in our Farm Stand’s organic lunch program at All Saints’ Day School devour this delicious lasagne — great as a weeknight dinner, paired with a light green salad and fruit for dessert.
Today’s Step is to try this school favorite on your students — need we say that leftovers are perfect for lunch? (If you have any!)
Turkey and Mozzarella Lasagne
- Serves 8
- 1/2 pound Ground turkey
- 1 tablespoons Canola oil
- 1-1/2 teaspoons Dried basil
- 1-1/2 teaspoons Dried oregano
- 1 teaspoon Salt
- 4 cups Marinara sauce
- 1 pint Ricotta cheese
- 2 cups Grated provolone cheese
- 2 cups Grated mozzarella cheese
- 1 Egg
- 1/2 pound Whole wheat lasagne noodles
- 1/2 cup Grated Parmesan cheese
- Set the rack in the middle of the oven and preheat to 350 degrees F.
- Heat the canola oil in a skillet on medium heat and add the turkey, breaking it up into small pieces with a spoon or spatula as it cooks. Add the dried herbs and salt. Cook 6-8 minutes, until it begins to brown. Add the marinara sauce and remove the pan from the heat.
- Cook the lasagne noodles in salted water according to package directions until al dente, then drain and set aside.
- In a large mixing bowl, stir together the cheeses (except the Parmesan) and egg.
- In an 8x8” baking dish, spread a thin layer of marinara sauce to cover the bottom. Place a layer of the cooked pasta over the sauce to cover the bottom of the dish. Spoon the meat mixture onto the pasta and spread it out evenly from side to side. Spoon the cheese mixture on top of the meat, spreading it out in the same way. Pour half of the marinara sauce over the cheese, top that with another layer of pasta and the remaining marinara sauce. Sprinkle the Parmesan cheese over the top.
- Cover the dish with aluminum foil and bake for 35 minutes. Remove foil and return to the oven for an additional 10 minutes to brown the cheese on top.
- Serve hot with some crusty bread and a green salad on the side.