Turkey Lasagna
Turkey Lasagna might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 45g of protein, 37g of fat, and a total of 678 calories. For $3.17 per serving, you get a main course that serves 8. If you have flat-leaf parsley, canned tomatoes, kosher salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet.
Add the onion and cook for 5 minutes over medium-low heat, until translucent.
Add the garlic and cook for 1 more minute.
Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water.
Add the noodles and allow them to sit in the water for 20 minutes.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce.
Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
Sprinkle with 1/4 cup of Parmesan.
Bake for 30 minutes, until the sauce is bubbling.