Four Cheese Ground Turkey Lasagna

Lasagna noodles layered with a homemade ground turkey tomato sauce, provolone, mozzarella, ricotta, and Parmesan cheese.

servings: 6

total time: 4 hours

recipe by: Frankie

Ingredients

2 1/2 pounds roma tomatoes
2 TBSP olive oil
1 pound ground turkey
3 medium garlic cloves, minced
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
salt & freshly ground black pepper
15 ounces whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
1 tsp dried basil
12 to 15 uncooked lasagna noodles
4 ounces provolone cheese, sliced
8 ounces mozzarella cheese, shredded

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Directions

Bring a large pot of water to a boil over high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Add the tomatoes to the boiling water and boil for about 2 minutes, or until you see the skins start to peel, then drain the tomatoes and rinse under cold water.
When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut an X mark.
Roughly chop the tomatoes and set aside.
Heat the olive oil in a dutch oven or large empty pot over medium-high heat.
Add the ground turkey to the pot and cook, breaking up the turkey as it cooks, until tukey is browned, about 6 minutes.
Add the tomatoes, garlic, oregano, crushed red pepper, 1/2 cup of water, 2 tsp salt, and 1/4 tsp black pepper to the pot and cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes. Sauce will be a little thin, but thats ok because the uncooked noodles will soak up any excess liquid.
In a bowl mix together ricotta, Parmesan, egg, basil, and 1/4 tsp salt until well combined.
To assemble the lasagna spread a little bit of sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on half the ricotta mixture, spread on 1/3 of the remaining sauce, top with all of the sliced provolone, cover with a layer of noodles, then spread on the remaining ricotta mixture, then spread on half the remaining sauce, then sprinkle on half the shredded mozzarella, then cover with a layer of noodles, then spread on the rest of the sauce and top with the rest of the mozzarella.
Now pour 1/2 cup of water along the sides of the lasagna and cover tightly with aluminum foil then refrigerate for at least 2 hours and up to 24 hours.
Take the lasagna out of the refrigerator and set on the counter then preheat the oven to 425°F.
Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
Remove the foil from the lasagna and continue to bake, uncovered, for about 10 more minutes.
Take the lasgana out of the oven and let sit for 15 minutes before serving.