All-Crust Sheet Pan Lasagna
Savor caramelized cheese and crispy pasta with every bite!!
Super cheesy and decadent BUT low in calories and WW friendly!!
Full recipe in YouTube video below
1 tablespoon Oil
1 pound 99% Ground Turkey
1 teaspoon Fennel Seeds (season Turkey with Fennel)
2 cloves Garlic- minced
28 ounce can Crushed Tomatoes
Salt & Pepper to taste
15 ounces full fat Ricotta Cheese
1/4 cup low-fat Milk
1/2 cup chopped and packed fresh Basil
3/4 cup Parmesan Cheese
1 cup Light Mozzarella Cheese
12 Oven Ready Lasagna Noodles
Preheat oven to 450 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Add the turkey and cook, breaking up while browning- about 5 minutes. Transfer to a bowl.
Reduce heat to medium. Add garlic and cook for about 1 minute- until fragrant. Add tomatoes, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until sauce thickens, about 8 minutes.
In a separate bowl, mix the ricotta, egg, milk, basil, 1/2 cup parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of a large cookie sheet. Add 6 lasagna noodles on top of the sauce, 2 across and 3 down (the noodles will expand when cooking). Top the noodles with half of the ricotta mixture, all of the turkey, 2/3 of the tomato sauce and half the mozzarella. Add another layer of 6 noodles and top with the remaining sauce, mozzarella and 1/4 cup parmesan.
Lightly oil one side of the piece of foil and cover the baking sheet, oil side down. Bake until noodles are tender when pierced with a fork- about 20 minutes. Carefully remove foil and continue to bake until the top is crusty and brown, 10-15 minutes. Enjoy!
9sp (blue & purple)
Recipe inspiration from foodnetwork.com