Ingredients:

  • 1 lb 93% lean ground turkey
  • 1/2 cup diced onion
  • 3 cloves minced garlic
  • 24 oz low-sodium marinara sauce
  • 15 oz part-skim ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp dried oregano
  • 25 oz frozen cheese ravioli
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Brown the ground turkey in a skillet over medium-high heat until no longer pink. Stir in the diced onion and garlic, cooking for 3-4 minutes until the onion becomes translucent.
  2. Pour in the low-sodium marinara sauce and simmer on low for 5 minutes until the sauce is thick and fragrant.
  3. In a medium bowl, combine the part-skim ricotta, beaten egg, chopped parsley, and dried oregano. Stir until the mixture is smooth.
  4. Preheat oven to 400°F (200°C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
  5. Arrange a single layer of frozen ravioli over the sauce. Spread half of the ricotta mixture over the ravioli, followed by a layer of meat sauce and a sprinkle of mozzarella.
  6. Repeat the layers (ravioli, ricotta, sauce, mozzarella) once more. Finish with a final layer of mozzarella and a dusting of Parmesan cheese.
  7. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  8. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and mahogany-colored around the edges.
  9. Let the lasagna rest for 10 minutes before slicing to ensure clean layers.