Today, we are sharing with you our take on the classic lasagna. The traditional lasagna consists of layered pasta sheets alternating with generous amount of ragu, bechamel, and Parmigiano-Reggiano. After years of making lasagna, Vu has perfected the recipe for our go to lasagna dish–spinach and turkey lasagna.
We buy fresh spinach lasagna sheets from our favorite pasta store, Assenti’s Pasta, in Little Italy. Lately our schedule keeps us pretty busy so we resort to store bought Ragu sauce instead of making our own marinara sauce. One thing that we do not deviate from the recipe is using homemade ricotta cheese, usually made the day before. Store bought ricotta cheese doesn’t quite bring the wow factor. We also use ground turkey instead of ground beef for a healthier alternative.
With Aiden keeping us so busy, we have come to appreciate one pot meals like lasagna to fuel us for a few days.
We hope you’ll love this lasagna as much as we do!
1 tsp salt (for lasagna sheets)
2 tbsps olive oil
2 cloves garlic, chopped
1-1.5 lbs of ground turkey (depending how meaty you like your lasagna)
1 tsp salt
¼ tsp ground pepper
2 cups of Roma tomato, cubed
1 16 oz jar of Ragu roasted garlic sauce (you can use your favorite sauce or make your own)
2 tbsps sugar
1 ½ cups of homemade ricotta cheese
2 cups of shredded part-skim Mozzarella cheese
¼ cup of grated Parmigiano-Reggiano cheese
4. Add Roma tomato and Ragu sauce to the pan and bring to a boil. Add the sugar. Season with additional salt and pepper if needed. Reduce heat and let it simmer, about 15 minutes. (If the sauce is too runny, let it cook for another 10-15 minutes.)