This Lasagna won’t last long at your house!

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (diced)
• 1 Green Bell Pepper (diced)
• 1 Red Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 1 lb Ground Turkey (lean)
• 0.5 lb Turkey Italian Sausage (casings removed)
• 1 28 oz can Diced Tomatoes (no‑salt added)
• 2 cups Pasta Sauce (store‑bought marinara)
• 1 tsp Garlic Powder (optional)
• 0.25 tsp Cayenne Pepper (adjust heat to taste)
• 1 tsp Italian Seasoning (dried blend)
• to taste Salt
• to taste Black Pepper
• 1 tsp Sugar (balances acidity)
• 1.5 cups Ricotta Cheese (full‑fat)
• 2 tbsp Fresh Parsley (chopped)
• 0.5 cup Parmesan Cheese (grated)
• 4 oz Cream Cheese (softened)
• 1 large Egg (beaten)
• 9 sheets No‑Boil Lasagna Noodles (pre‑cooked type)
• 2 cups Mozzarella Cheese (shredded)

Instructions

1. Prep Vegetables

   Dice the onion, green bell pepper, red bell pepper, and mince the garlic. Set aside.

   Time: PT10M

2. Sauté Vegetables

   Heat 2 tbsp olive oil in the Dutch oven over medium heat. Add the diced onion, green and red bell peppers, and garlic. Season with a pinch of salt and pepper and sauté for about 5 minutes until softened.

   Time: PT5M

3. Cook Turkey and Sausage

   Add the ground turkey and crumbled turkey Italian sausage to the pot. Break up with a spoon and cook until browned and no longer pink, about 8 minutes. Season with additional salt if needed.

   Time: PT8M

4. Add Sauce and Simmer

   Return the sautéed vegetables to the pot (if removed). Stir in the diced tomatoes, pasta sauce, garlic powder, cayenne pepper, Italian seasoning, and sugar. Bring to a gentle simmer, then reduce heat and let simmer for 15 minutes, stirring occasionally.

   Time: PT15M

5. Prepare Ricotta Mixture

   In a mixing bowl, combine ricotta cheese, chopped parsley, grated Parmesan, softened cream cheese, and the beaten egg. Mix until smooth.

   Time: PT5M

6. Assemble Lasagna

   Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish. Lay three no‑boil lasagna noodles on top. Spoon half of the ricotta mixture over the noodles, then sprinkle with shredded mozzarella. Repeat the layers (sauce, noodles, ricotta, mozzarella) until ingredients are used, finishing with a layer of sauce, Parmesan, and mozzarella on top.

   Time: PT10M

7. Bake

   Cover the baking dish loosely with aluminum foil and place in a pre‑heated 350°F oven. Bake for 45 minutes, then remove the foil and bake an additional 5‑10 minutes until the cheese on top is golden and bubbly.

   Time: PT45M

   Temperature: 350°F

8. Rest Before Serving

   Remove the lasagna from the oven and let it rest for 10 minutes before cutting. This allows the layers to set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

4g