What is a good side dish for turkey lasagna?

We have been eating this recipe on repeat for the last two months and I can attest it goes with a wide variety of side dishes. Last night we had it with steamed shelled edamame with butter and garlic. It is also great with a simple Garden Salad , or you can try it with Kale Caesar . For a low cal option try Skinny Cucumber Salad . You could also make these Balsamic Green Beans , Roasted Broccoli or sauteed Kale .

How do you serve lasagna?

Once you remove the lasagna from the oven it is important to let it sit for a minimum of 10 minutes . If you have the time, it is even better to wait 20 before cutting and serving. It needs time to "set-up." This makes the slices neater, and it won't burn your tongue. Simply cut the casserole across into quarters, and then across into eight squares. Use a flexible spatula and a second knife to help slide it off the spatula onto the plate.

Best Ground Turkey Lasagna

Description

Get ready to meet the best turkey lasagna recipe you have ever tried! You are going to love this veggie-packed lasagna made with lean ground turkey. I have all the details how to make it, step-by-step photos and a how-to video. Plus I’m sharing all my top chef’s tips for making it ahead and freezing. This recipe is tried and true and totally foolproof.

Ingredients

Units Scale

1 tablespoon extra-virgin olive oil
2 cups diced onion
1 tablespoon finely chopped fresh garlic
2 teaspoons dried Italian seasonings, or 1 teaspoon each dried basil and oregano
1 1/4 teaspoon salt, divided
Freshly ground pepper to taste
1 pound lean ground turkey (see ingredient note)
1 medium zucchini, finely chopped or shredded on a box grater
8 ounces mushrooms, finely chopped
1 28–ounce can crushed tomatoes
2/3 cup chopped fresh basil, plus some for garnish
15 or 16-ounce container part-skim ricotta cheese
1 large egg
9 uncooked lasagna noodles
12 ounces (3 cups) shredded Italian cheese blend, “Pizza” cheese or part-skim mozzarella
1/3 cup Parmesan cheese

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Instructions

Preheat oven to 400 degrees F. Lightly coat a 9 by 13-inch lasagna pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onion, garlic, dried Italian seasonings, ¾ teaspoon salt and pepper, and cook, stirring often, until the onions are starting to brown, 4 to 6 minutes.
Add turkey to the onion mixture and cook, crumbling with a spoon, until the turkey is no-longer pink, and it is broken up into small crumbles, 4 to 6 minutes. Stir in zucchini and mushrooms and cook, stirring often until the vegetables have let off their liquid and the liquid has evaporated, 7 to 10 minutes.
Stir tomatoes into the turkey mixture and bring to a simmer, stirring often. Remove from the heat and stir in basil.
Stir ricotta, egg and the remaining ½ teaspoon salt in a medium bowl. Season with pepper.
To assemble lasagna: Spread 1 ¾ cups sauce in the bottom of the prepared baking dish. Top with three uncooked lasagna noodles. Spread 1 ¾ cups sauce on top of the noodles. Spread half of the ricotta mixture over the sauce. Top with about 1 cup Italian cheese. Top the cheese layer with three more noodles, 1 ¾ cups sauce, all of the remaining ricotta and 1 cup Italian cheese. Layer on the last 3 noodles and spread with the rest of the sauce.
Cover with a layer of parchment and a layer of foil and transfer to the oven. Bake for 50 minutes, or until the top-most lasagna noodles are soft when pierced with a paring knife, and the lasagna is bubbling along the edges.
Remove the foil and parchment. Top the lasagna with the remaining Italian cheese and sprinkle with Parmesan. Bake until the cheese on top is completely melted, 5 to 7 minutes. Rest 10 minutes before cutting into portions. Garnish with basil before serving.

Notes

Make Ahead:

Prep: To make this lasagna ahead prepare through step six. Cover and refrigerate for up to two days.

To bake: Preheat the oven. Place the lasagna in the center of the oven and bake it covered with parchment and foil until the sauce is bubbling, it is steaming and the noodles are just tender, about 1 hour 10 minutes. Then proceed with removing the cover and topping with cheese as in step 8.

Freeze Ahead:

Prep: Follow the recipe through step six. Cover the lasagna with parchment and heavy-duty foil. Wrap with two layers of plastic wrap or place in an extra large freezer bag.

Freeze: Freeze the lasagna for up to 6 weeks.

Bake: Remove the plastic from the frozen lasagna. Bake, covered in parchment and foil in the center of the oven for 90 to 95 minutes. Test to make sure it is heated all the way through by testing with an instant-read digital thermometer. It should be over 175 degrees in the center and likely well over 200 along the edges. Continue following the recipe as directed in step 8.

Prep Time: 40 mins
Cook Time: 1 hour
Category: Main Course
Method: Oven
Cuisine: Italian

Nutrition

Serving Size: 1/8 lasagna
Calories: 497 cals
Sugar: 7 g
Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 36 g